Ingredients

• 675g (1½lb) potatoes, peeled and chopped
• 10ml (2 tsp) salt
• 30ml (2 tbsp) extra virgin olive oil
• 1 garlic clove, crushed
• 15ml (1 tbsp) crème fraîche or double cream
• 15g (½oz) butter
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Colander
• Sieve
• K Beater

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Place the potatoes and salt in a pan of boiling water, cover and simmer for 10-15 minutes, or until just cooked. Drain and cool slightly.
2. Fit the Colander and Sieve with the coarse screen, rough side uppermost, and sieve the potatoes. Meanwhile place the olive oil and garlic in a small pan and heat gently for a couple of minutes, to infuse the flavours. Add to the potatoes.
3. Add the crème fraîche or cream, butter and season with salt and pepper. Using the K Beater at minimum speed, beat the potato until smooth. Transfer to an ovenproof dish and bake for 25 minutes or until golden.

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