Peel and slice the potatoes and place in a saucepan of boiling water, with a dash of olive oil. Cook for around 20 minutes or until soft. Take off the heat and drain.

Next, chop the garlic into very small pieces or use a garlic crusher. Heat a small amount of olive oil in a pan and cook the garlic for around 2-3 minutes on a low heat, be careful not to burn.

Mash the potatoes with a small knob of butter and add the milk and garlic. Heat for a further 2 minutes, stirring until creamy and soft. Allow to cool and serve with a little pepper if desired.

Makes 2-3 servings. This recipe can be made without the garlic, but will have less taste.

Will keep well in the fridge for up to 48 hours in an airtight container, just add a little milk when you are reheating.

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