To make the mash, place potatoes in a large saucepan of water and bring to the boil over high heat. Cook for 12-15 minutes or until tender when pierced with a knife.
In a separate large saucepan, simmer milk, cream, and garlic over medium heat, stirring occasionally, until mixture is reduced by half.
Drain potatoes and return to the pan. Mash until smooth, before whisking in milk reduction.
Stir through salt and any flavourings you choose.
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