METHOD

1. Steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help potato dry out.

2. Heat butter in a small frying pan over a low heat. Add garlic and cook for 2 minutes. Add milk and sour cream to pan, stirring until heated through.

3. Pour milk mixture over the mashed potatoes. Add chives, pecorino, salt and pepper, stirring until mixture is super smooth.

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