Garlic Mashed potatoes

     I tried my hand at the famed British side dish recently and here's a little secret to get the creamiest mashed potato: you're going to need something other than a masher - the good old kitchen sieve. Packed with carbs and the garden fragrance of rosemary, this dish was quite a bit of a hassle alright but to sum up the hard work I put into making it, I am thrilled it came out with just the right texture as I'd expected it to and what was more satisfying at the end of the day was that it tasted every bit creamy and yum!

Ingredients: 

Ghee/ clarified butter - 100g

Salt - 1 tablespoon

Rosemary

Mashed potatoes - 3 (they come to half a kilo put together)

Milk - 1 cup

Garlic - 4 cloves

Preparation:

Boil the potatoes. Unpeel them after they have been cooled. 

Place the potatoes on the sieve and strain them until a smooth paste comes out the other side.

Collect the paste, this process takes the most time while making this dish and uses a lot of muscle so don’t fret, don’t rush.

Procedure:

Heat the mashed potato on low flame and gradually add ghee and milk.

Add rosemary, mashed garlic and salt; let simmer until the mixture thickens and everything incorporates well.

Serve warm with grilled or fried meat.