Garlic and cream mashed potatoes

1. Prepare the potatoes. Peel and cut into even sized pieces. Boil in salted water for 25 minutes or until cooked through.

2. Meanwhile, crush the garlic and gently cook in a good tablespoon of butter and a slug of olive oil. Give it plenty of time but on a low heat. The olive oil will stop the butter burning. Stir occasionaly.

3. When the potatoes are cooked, drain them and cover with a tea towel to absorb the steam. Mash them and then pour in the garlic, olive oil and butter. Incorporate well with a fork. Add salt and pepper to season and add as much cream or milk as you like to achieve a creamy mash.