Instructions: Boil the potatoes in a large saucepan of lightly salted water until soft when a knife is inserted in the centre.

Meanwhile fry the garlic in a tablespoon of the olive oil, until golden brown and set to one side.

Drain and mash the potatoes. Stir in the garlic, then pass through a sieve into the saucepan. Return the saucepan to a gentle heat.

Beat in the olive oil, then stir in the parsley and creme fraiche.

Notes Ideal served with pan fried lamb chops or steak.

NOTES : Delicious creamy mashed potato with a delicate flavour of parsley and hint of roasted garlic.

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