Categories: January

Ingredients

• 3 large baking potatoes, cubed
• 150ml extra virgin olive oil
• 5 garlic cloves, peeled
• 300ml double cream, warmed
• 2 tsp fresh thyme leaves
• 100g unsalted butter, softened
• 1 chilli, seeded and finely diced
• 4 spring onions, finely diced
• ground white pepper
• fresh lemon juice, to taste
• 1 small can corn niblets, drained

Directions

1. Put the potatoes in a large saucepan of salted cold water. Cover and bring to the boil. Lower the heat and cook for about 20 minutes or until the potatoes are tender.

2. While the potatoes are cooking, warm the oil over a medium heat, add the garlic and cook slowly until golden. Remove the garlic from the oil and put in a blender with the double cream and thyme and process until smooth. Set aside and reserve the oil.

3. Drain the potatoes, then return to the pan and put over a low heat to drive off any excess moisture. Mash well.

4. Little by little, beat the cream mix and the reserved oil into the potatoes. Fold in the butter, chilli and onions and season to taste. Finally, add a little lemon juice, then fold in the corn niblets. Warm through.

Email to a friend | Print this recipe | Back