Twice Baked Mash

So why bake it? And why baked it twice?

Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk.

1kg Maris piper potatoes

180g butter

8-10 garlic cloves

100-150ml hot milk

Chives

1 egg yolk

Salt/Pepper

Cheese of your choice for the top.

1. Bake the potatoes at 180c for 50-60 mins or until tender

2. Meanwhile confit the garlic in the butter on a low heat, when totally soft and a little browned mash the garlic up. The butter needs to be cooled completely

3. Pass through the potatoes through a sieve or ricer (save the skins for something else)

4. While the potato is still hot work through the butter in stages then add the milk

5. Season to taste with salt and pepper, add the egg yolk and chives

6. Add to an oven proof dish smooth over the top, create some groove with a fork and top with cheese

7. Bake at 200c for 20 mins

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