Photograph: Martin Poole
- 1 kg floury potatoes (Maris Piper or King Edward work well), peeled and cut into chunks
- 2 cloves garlic, peeled
- 2 tbsp extra-virgin olive oil
- 4 tbsp grated parmesan (or vegetarian alternative)
Cook the potatoes in boiling salted water with the garlic cloves for 20-25 minutes until tender; drain well.
Mash the potatoes and garlic with the olive oil. Gently reheat, stirring, then stir in 3 tablespoons of the grated parmesan.
Spoon the mash into a serving dish and sprinkle over the remaining cheese.
Ed - On WISP