1kg/2lb 4oz potatoes, peeled (King Edward)
250ml/9floz single cream
2 cloves garlic, peeled and crushed
165g/6oz butter, diced
50ml/2floz extra virgin olive oil
salt and pepper
Cut the potatoes into even-sized pieces and boil in salted water until tender, then drain.
Slowly heat the cream in another pan, removing it just before it comes to the boil.
Mash the potatoes, add the garlic and cream, stirring constantly.
Add the butter and continue stirring, then add the oil and season to taste.
