Crunchy Garlic Mashed Potatoes

• 4 large russet potatoes
• 1 tsp salt
• 4 - 6 garlic cloves
• 2 tbsp vegetable oil
• 1/3 to 1/2 cup whipping cream, sour cream or homogenized milk
• 2 tbsp olive oil, preferably full flavoured
• 1/4 tsp each of salt and freshly ground white or black pepper

Peel potatoes. Cut into thirds. Place in a saucepan. Cover with cold water. Add salt. Partially cover and bring to a boil. Reduce heat. Boil gently until very tender, from 20 to 25 minutes.

Meanwhile, peel and thinly slice garlic. Do not chop or crush, heat vegetable oil in a small frying pan set over medium-low heat. Do not scrimp on oil. Add garlic and stir often, just until golden and crisp. This may take up to 15 minutes. Resist the urge to turn up heat because garlic will quickly bur. producing a bitter taste. Drain off oil. Don�t add this oil to potatoes.

When potatoes are tender, drain well. Mash in a large bowl using a potato masher or a ricer. Then warm whipping cream or milk in microwave. Stir or whip into potatoes along with garlic and olive oil. Add salt and pepper as needed. If making ahead, reheat in microwave, stirring often, or in a covered dish in oven.

15 g Fat