It is preferable to bake the potatoes rather than boil them so that they do not absorb any moisture during the cooking process. This allows more cream and butter to be absorbed, which results in a smoother and creamier potato purée.
Garlic Potato Purée: Follow the recipe as described above and add two crushed garlic cloves to the milk and cream as it is brought to the boil. Remove from the heat and allow to infuse for 10 minutes before passing the milk and cream through a fine sieve to remove the garlic before adding to the potatoes.
© 2005 Liam Tomlin. All rights reserved.