Ingredients
8 potatoes sliced
2 clove garlic
1 salt & pepper
150 ml heavy cream
1 tbsp butter
3 tsp corn flour (large heaped tsps)
1 3/4 cup milk
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Pre-heat oven to 180C Slice potatoes to fill your dish Chop garlic sprinkle amongst potatoes and season with salt & pepper (I only use Himalayan Pink Rock Salt as all white salts have been processed and all the good minerals removed so all that is left is sodium) Dot the butter amongst the potatoes and pour over 150ml cream Mix corn flour and milk and pour over potatoes Grate cheese over the top use as much or little as you like and season again with salt & pepper Cover dish with foil and bake in the oven (I stand the dish on a baking tray just incase it bubbles over) for around 45 minutes then remove the foil and cook for another 10 - 15 minutes to brown