Yield: 1 servings
|3 \N||Cloves garlic; minced|
|½ cup||Buffalo or ewes milk yoghurt; up to 3/4, up to|
|\N \N||Cracked black pepper and salt to taste|
Boil the potatoes in a large pot of salted water for about 45 minutes or until they are thoroughly tender then drain well and return to the pan and continue cooking for a minute or two to dry out any remaining moisture.
Peel the potatoes and push through a "ricer" or mash them. Transfer the potatoes to a saucepan and add the butter, minced garlic, milk and yoghurt and salt and pepper to taste and whip with a wooden spoon while reheating until the potatoes are light and fluffy.
Fold through the chives.
Divide the potato between 6 small oven-proof ramekins or arrange in one large dish and dot with the butter.
Grill until golden brown on the surface and serve immediately.
Converted by MC_Buster.
Per serving: 1990 Calories (kcal); 45g Total Fat; (19% calories from fat); 44g Protein; 365g Carbohydrate; 118mg Cholesterol; 564mg Sodium Food Exchanges: 24 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.