I have an amazing tip to make mashed potatoes extra creamy. Use a sieve which requires a little more arm strength than usual but combined with infused garlic butter and milk, these mashed potatoes are silky smooth and have a beautiful garlic flavour that takes these to the next level!!
Add the water, salt and potatoes to a pot. Bring to a boil and cook for 25-30 minutes on medium heat until the potatoes are fully cooked and can be mashed easily with a fork. Strain the potatoes well.
while the potatoes are cooking, in a heavy bottomed saucepan on a low flame, add the butter and garlic and lightly cook them, be sure not to burn the butter or the garlic. After about a 1 minute, add milk and stir to combine. Cook for 1 minute and remove from heat.
Sieve the potatoes while you add the milk mix. Use a thick sieve so that the potatoes mash and sieve easily. Ensure that the potatoes are creamy and smooth. Season with more salt if necessary.
Top it off some extra butter cubes and chopped parsley. Serve hot immediately!