Creamy Mashed Potatoes

I have a love-affair with most things potato-ey - it must be all those Irish links!  These are delicious as an accompaniment to any number of meals from stews and casseroles, to grilled, roasted and pan fried meat dishes (I love them with the Coq au Vin and the Beef and Red Wine Casserole  listed in this index, and with baked pork chops and steamed vegetables).  If there's any left over, refrigerate and shape into patties for hash-browns for breakfast the next morning.

Serves 4.

Ingredients:

Method:

Peel and cut potatoes into chunks (makes for faster cooking), throw into saucepan with garlic slivers, cover with water and add a pinch of salt.  Cook over medium - high heat until potatoes are well-cooked through.

(Alternatively, microwave in covered Pyrex casserole with 4 tbspn water for 15 minutes (again, test with a fork to ensure they're soft and cooked through before continuing.)

Drain off water into the sink, but keep potatoes in the saucepan and lower heat to the very minimum.

Add butter in chunks, and the milk a little at a time, whilst mashing/whisking briskly, so the potatoes reach a creamy consistency - not lumpy, but not gluey and over-mashed either.

Serve immediately.