3 potatoes, peeled and quartered length-wise
1 cube Chicken or Beef stock
4 Tbsp heavy cream
2 Tbsp butter
1 Pod of Garlic
1 Tbsp milk
Salt and Pepper
Put potatoes into a saucepan. Add the stock. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Reserve this stock. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)
Heat the stock again with 1 pod of garlic till the stock reduces a bit. blend this in the mixi and pour over the mashed potato.
Alterntively you can have it with brown sauce,
Ingredients for Brown Sauce
1 1/2 tablespoons butter
2 tablespoons flour
2 cups stock
1/2 slice onion
Brown the onion in butter until well browned.
Add flour and pepper and brown.
Add stock gradually.
Cook until smooth
Slice mushrooms into small pieces.
Roll the mushrooms in butter and saute.
Mix them with the sauce and bring to a boil.
Add lemon juice or sherry.
Serve with roast beef or steak.
PS I did not add salt as the stock (the cubes) I used had sufficient salt. you can add salt depending on your taste.