750g (11/2 lb) floury potatoes, cut into large chunks 4garlic cloves, unpeeled salt and black pepper 1×200g carton crème fraiche 30g (1oz) butter 2tbsp snipped fresh chives.

1- Cook the potatoes and whole garlic cloves in boiling salted water for 20-30 minutes until tender. Drain thoroughly, and peel the skins off the garlic cloves.
2- Return the potatoes to the saucepan and toss over a gentle heat a few seconds to dry thoroughly, shaking the saucepan so that potatoes do not burn.
3- Mash the potatoes and garlic together, or work through a sieve for a finer puree, then push them to one side of the pan.
4- Add the crème fraiche to the saucepan and heat until very hot. Beat the cream into the potatoes and garlic with the butter, and salt and pepper to taste. Sprinkle with chives, and serve hot.
Herb & cheese creamed potatoes
Omit the garlic, and add 2tbsp chopped fresh parsley and 60g (2oz) finely grated Cheddar cheese when you beat in the cream.

Creamed potatoes with swede
Omit the garlic and fresh chives. Substitute 250g (8oz) swede, cut into small chunks, for 250g (8oz) of the potatoes, and add a pinch of grated nutmeg just before serving.