Garlic & Parmesan Mash

Serves 6-8
Calories: kcal/serving

Nigella Lawson, "At my table"

The potato & garlic stock is a great base for soup. Cook a bag (690g) peas with 1 litre of stock, and blitz until smooth.

Ingredients

2kg potatoes (Maris Piper) in large chunks
8 fat garlic cloves, peeled and slightly squashed
2 tsp sea salt flakes
75g unsalted butter, softened
50g parmesan, finely grated

Topping

50g dried breadcrumbs
50g unsalted butter, in blobs
35g Parmesan, finely grated

Method

1. Put the potatoes and garlic into a very large pan, cover with cold water, add the salt, cover with a lid and bring to the boil over a high heat, then turn down and cook partially covered until very tender.

2. Drain the potatoes, saving the liquid.

3. Mash the potateos with the butter and about 125-250ml of the cooking liquid, until smooth and creamy. Stir the Parmesan in by hand.

4. Fill a buttered ovenproof dish (30x25cm) with the mashed potatoes, smoothing down the top. (If making in advance, leave to cool, cover and place in the fridge for up to 3 days. Allow to come to room temperature before adding topping)

5. Preheat the oven to 200C/180C Fan. Make a crumbly topping by rubbing the breadcrumbs together with the butter and Parmesan, then sprinkle on top. Cook for about 30 mins, or until piping hot all the way through. Loosely cover the dish with foil if the topping is getting too brown at any stage.