1garlic clovebruised (press down on the garlic clove to crush it every so slightly)
2tbspbutter
½cupsour cream
1cupgrated cheddar cheese
saltto taste
Instructions
Cook the potatoes in a large pot of salted water until a sharp knife can easily be inserted.
Drain and allow to stand, uncovered, for 5 minutes for any steam to evaporate then peel the potatoes.
While the potatoes are cooking, heat the milk with the pepper, thyme and bay leaf in a saucepan.
As soon as the milk starts to simmer, remove from the heat and allow to infuse.
Remove the herbs and peppercorns from the milk then pour over the potatoes. Add the butter and mash. Stir in the sour cream and cheddar then season to taste with salt.
Transfer the potatoes to a serving dish and add a knob of butter and a crack of black pepper to the top.