Garlic mashed potatoes

I make a large pot of these and store the extra in an air-tight container in the fridge -- very good (and handy) heated up on a work night, and they'll keep for a week. If it's too much for you to use at once, either reduce the recipe, or freeze some.

Set five pounds of potatoes (any type you like) boiling in a large covered pot/kettle. I don't peel them, but if you don't like the peels, feel free to remove them.

While the potatoes cook in a large pot . . . crush or finely mince 10 to 20 cloves garlic (depends on size of cloves, and how garlicky you like things -- I do 20 fat cloves). Saute garlic in 1/2 cup olive oil in a medium sized saucepan. When the garlic is golden brown, add 1/2 tsp salt and as much freshly ground pepper as you like (1-2 tsp?), and 2 cups chicken or vegetable broth. Heat through, then set aside. (I like the Kallo organic stock cubes when I'm in a rush, but prefer homemade stock when I've made is from a left-over chicken carcass.)

Drain the potatoes very well when tender, return them to the big pot, pour the garlic and broth mixture over them, and over medium heat stir and mash coarsely for a few minutes. When the broth has mixed in well, use an electric mixer and whip them. (Don't go straight to the electric mixer -- the hot broth will splash up and burn you, so it's important to mash the spuds up first to reduce the pools of broth before whipping.)

Serve piping hot, with a nice chunk of 'spread' (sunflower or olive oil), or butter if you can.


P.S. You don't even have to peel the garlic when you put it into the the Zyliss press (pictured)!