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Pasta with Garlic

Mashed Potato Sauce


  • 250g elbow pasta
  • 4 medium potatoes, peeled and cubed
  • 5 cloves pressed/crushed garlic
  • 3/4 cup milk
  • 125g margarine or butter (divided)
  • 1/2 cup grated parmesan cheese
  • 1/2 tablespoon salt
  • 1/2 tablespoon chopped fresh parsley
  • 1/4 teaspoon black pepper







How to Make it ..


1 – Boil potatoes in salted water until tender. Drain and return to the same saucepan.

2 – While still hot, add the garlic, milk, 1/2 of the margarine, cheese, salt and parsley.

3 – Mash or whip with electric beaters until creamy.

3 – In a separate saucepan, boil the pasta in salted water until ‘al dente’. Reserve 1/4 cup of the hot pasta water and add to the mashed potatoes.

4 – Drain the pasta and return to saucepan. Add the remaining margarine and mix through.

5 – Stir the potatoes, checking by eye to see if they need any further milk added…the idea is to get an almost runny consistency to ‘pour’ over the pasta.

6 – Spoon over pasta and top with a knob of margarine and grated parmesan cheese.