This is a lovely decadent creamy mash, the perfect accompaniment for Toad in the hole.
Wild garlic is in abundance at the moment in the countryside, usually found near woodlands. It is distinctive in its pungent aroma and white flowers. It loses its strong garlic flavour when its cooked, just brings a delicious subtlety to dishes. If you cant find wild garlic, just use leeks, or I add kale at the same time as cooking the leeks.
Try to mash with a potato ricer or a vegetable mouli, they give a really smooth consistency to your mash. Of course a good old spud masher will do too.
1 kg potatoes, peeled and cut into chunks (I use Estima/Marfona/king Edward/Maris Piper)
1 large or 2 medium leeks, washed and sliced
100g wild garlic, washed and stalks removed.
200ml double cream
salt and pepper
Place the potato in a steamer over a pan of boiling water and cook for 20-30 minutes until very tender
Whilst the potatoes are cooking, melt the butter in a large frying pan and add the leeks, cook over a medium heat for 10 minutes or until they are soft.
Add the wild garlic, stir through the hot leeks and cook for another few minutes until they are wilted.
Add the cream, bring to the boil and season well.
Mash the potatoes in which ever method you choose, add the leek and garlic mixture and stir through.
Check for seasoning