Garlic & Leek Mashed Potatoes

Bring a pan of water to the boil and add the potatoes. Cook for around 10–15 minutes. They are done when they pierce very easily with a fork.

Heat a splash of olive oil or cooking spray in a frying pan over a medium heat. Add leek and garlic and sweat for around 5 minutes. Be careful not to let them brown or stick to the pan.

Once potatoes are cooked, mash them with a potato masher or a potato ricer. Add a splash of milk and the sour cream and stir well to combine.

Add the leek and garlic and mix well. Serve immediately or cool and refrigerate for up to 3 days.