Holiday potatoes

Ingredients

• 2.3 kg floury potatoes (such as russets)
• 1½ tsp salt
• 1 tsp garlic paste or 1 clove garlic, finely chopped
• 115 g unsalted butter, at room temperature
• 115 g plain cream cheese, at room temperature
• 1 cup (240 ml) heavy cream
• 2 tbsp fresh parsley, finely chopped
• Freshly ground black pepper, to taste

Method

1. Peel and wash the potatoes and cut them into quarters. Rinse them in a colander under cold running water until the water runs clear.
2. Put the potatoes in a large pot and add enough cold water to cover them by about 5 cm. Add 1 tsp salt.
3. Bring to the boil, turn the heat to medium-high and cook the potatoes for about 20 minutes, until a fork slides in easily.
4. Drain the potatoes well and put them in a large mixing bowl.
5. Add the remaining ½ tsp salt, the garlic, 85 g of the butter, the cream cheese and 120 ml of the cream.
6. Mash the potatoes first, then mix everything together well.
7. Gradually add the remaining 120 ml cream and mix until the mash is soft, creamy and fluffy.
8. Spoon the mashed potatoes into a nice serving dish.
9. Dot the remaining 30 g butter over the warm mash and let it melt slowly.
10. Garnish with the chopped parsley and season with freshly ground black pepper.