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Creamy potato and wild garlic mash

Creamy potato and wild garlic mash

Name: Creamy potato and wild garlic mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6 as a side
Cuisine: British recipes
Ingredients: 1.5kg floury potatoes, such as maris piper, cut into chunks; 50g unsalted butter; 50g wild garlic leaves, sliced (see tip); Generous splash of double cream; Grating of nutmeg

Easy
April 2012

Easy
April 2012

Serves 4-6 as a side
Takes 10 minutes to make, 30 minutes to cook

The intense flavour of wild garlic in this mash recipe contrasts beautifully with the creamy, fluffy potatoes.

You can learn how to forage for wild garlic here.

Vegetarian recipes

Nutrition: per serving

Calories: 208kcals
Fat: 7.7g (4.7g saturated)
Protein: 4.1g
Carbohydrates: 30.4g (1.2g sugars)
Fibre: 3.4g
Salt: trace

Nutrition: per serving

Calories: 208kcals
Fat: 7.7g (4.7g saturated)
Protein: 4.1g
Carbohydrates: 30.4g (1.2g sugars)
Fibre: 3.4g
Salt: trace

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Ingredients

1.5kg floury potatoes, such as maris piper, cut into chunks
50g unsalted butter
50g wild garlic leaves, sliced (see tip)
Generous splash of double cream
Grating of nutmeg

1.5kg floury potatoes, such as maris piper, cut into chunks
50g unsalted butter
50g wild garlic leaves, sliced (see tip)
Generous splash of double cream
Grating of nutmeg

Method

Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 20 minutes until very tender, then drain and return to the pan briefly over a low heat to dry.
Melt the butter in a small pan and fry the wild garlic for 30 seconds. Mash the potatoes with the cream, nutmeg and most of the garlicky butter. Stir through the fried wild garlic and the rest of the butter. Taste, season and serve.

Method

Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 20 minutes until very tender, then drain and return to the pan briefly over a low heat to dry.
Melt the butter in a small pan and fry the wild garlic for 30 seconds. Mash the potatoes with the cream, nutmeg and most of the garlicky butter. Stir through the fried wild garlic and the rest of the butter. Taste, season and serve.

delicious. tips

Wild garlic grows in abundance all over the countryside – you can smell it after the rain in the spring. Pick it (make sure you’re allowed to!), then wash well when you get home. Its garlicky flavour is fresh and intense but not overpowering.
If you can’t find any wild garlic, add 2 peeled young garlic cloves to the pan with the potatoes and mash them in at the end.

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