Garlic Mash Potato Bake
Serves 4
Prep Time 15 mins
Cooking 35 mins
Level low
Ingredients
- 1kg potato, quartered
- butter, for frying
- 1 garlic clove, finely chopped
- 140ml Hanini Creamylight for cooking
- 25g dried white bread crumbs
- 25g Hanini Pekorin Cheese, grated
- 2 thyme sprigs, leaves stripped
Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in Hanini Creamylight and heat through. Return the potatoes to the pan and mash until smooth.
Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, Hanini Pekorin cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.
