garlic and shallot mashed potatoes
PREP TIME 15 mins, COOK TIME 25 mins
5 large potatoes, such as Russet, cut into quarters
8 tbsps butter, diced, plus extra for frying
2 shallots, sliced into rings
2 garlic cloves, crushed
1⁄2 cup sour cream
juice of 1 lemon
salt and freshly ground black pepper
1 Leaving the skins on, cook the potatoes in a saucepan of boiling water for about 20 minutes, or until tender.
2 Meanwhile, in a frying pan, heat a pat of butter over medium heat and sauté the shallots and garlic until softened and browned.
3 When the potatoes have softened, drain well and transfer them to a large bowl. With the skin still on, use a potato masher or fork to mash the potatoes.
4 Stir in the sour cream, butter, lemon juice, and the sautéed shallots and garlic. Season to taste and serve hot.
1 Place each garlic clove on a chopping board. Cover with the flat side of a large knife and pound with the palm of your hand.
2 Peel away the papery skin and discard it. Then cut off the ends of each clove, and finely chop or crush the garlic.