I love mashed potatoes but I don't eat it as often. I think the reason I don't eat it as often is because whenever I’ve had it, I haven't enjoyed as much as I thought I was going to mainly due to how creamy and heavy it felt. I love my mashed potatoes creamy but I also need a bit of sourness to cut through all that richness else I only end up eating a couple of spoonfuls. If you're anything like me then this recipe is exactly for you.

Recipe

what you need

1 kg Irish potatoes

2 teaspoons finely diced garlic

1/2 to 2/3 cup full cream milk

1/4 cup plain yoghurt

80g + unsalted butter

Fresh herbs

Salt

• you can add 1/4tsp of dried rosemary if you have no fresh herbs available.

Directions

Peel potatoes and cut into cubes. Bring to a boil in salted water. Cook till a fork goes through easily then drain the water then allow to cool down for 5 mins.

Meanwhile gently heat milk, garlic, any fresh herbs available and 60g butter until butter melts. Do not allow to boil. Turn off heat and allow to steep for 10 mins then pass through a fine sieve. Heat remaining butter over medium heat until browned, about 2 mins (watch carefully because it'll brown quickly)

Mash potatoes until desired consistency then place over very low heat. Stir in the yoghurt. Stir in the sieved milk and butter mixture adding a bit at a time until you reach desired consistency. Taste and adjust salt. Take off heat.

Scoop the mashed potatoes into a serving bowl and pour the browned butter on it. Serve warm topped with parsley (optional). Pair with my herb crusted baked chicken or my oven roasted pork joint