8,3 / 10
ready in 50 min.
Cook the potatoes in boiling, salted water for around 25-30 min until fork-tender.
Gently fry the whole garlic cloves in hot oil until golden and soft. Remove from the pan and crush with a fork. Fry the sliced garlic in the same pan and pat dry with kitchen paper.
Peel the potatoes and mash well. Stir in the milk, crushed garlic and the crème fraîche. Season with salt and ground black pepper and serve garnished with the garlic slices.