Servings: 12 people
Ingredients
- 1 tbsp olive oil
- 4 lbs potato peeled & cubed
- 8 cloves garlic minced
- 4 tbsp sprigs rosemary finely chopped
- 8 tbsp sprigs thyme finely chopped
- 2 tsp whole geera
- 1/4 tsp nutmeg grated
- 4 cups milk
- 2 cups cheddar cheese grated
- 5 tbsp butter
- salt & black pepper to taste
Instructions
- Bring a pot of water to a rolling boil then add a pinch of salt. Add potatoes to boiling water and allow to cook for 15 minutes or until fork tender
- Add 4 tablespoons of butter to a pan then add geera and garlic to the butter.
- Allow the butter to melt then immediately turn off heat.
- Add fresh herbs and nutmeg to the butter then set aside
- Once potatoes are cooked, drain then add garlic, spice & herb mixture to potatoes.
- Season with salt and black pepper, add milk and one cup of grated cheese then mash until desired consistency is reached. My preference is a creamy consistency with a bit of potato chunks still present in the mixture.
- Grease a baking tray with additional butter then transfer potato mixture.
- Top with remaining grated cheese then bake in a preheated oven on the middle rack at 350 degrees for 25 t0 30 minutes or until top is golden brown.
- Allow pie to cool for at least 30 minutes before cutting.
- Serve & Enjoy!
Video
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