Garlic mashed potatoes with peas, one pot

Cut potatoes into chunks with a paring knife directly into a pot of water; no need to wash them. Bring to a boil on high.

Boil until the potatoes visibly fall apart and a fork meets no resistance; very soft for a smooth mash.

Drain through a gap between the pot and its lid.

With the heat off, melt in a couple of big knobs of butter. Push the potatoes aside to clear a patch of melted butter, turn the heat back on for a minute.

Press a couple of unpeeled garlic cloves into the fizzing butter and fry a minute to knock off the raw taste.

Add pepper, a big pinch of salt and a glug of milk, then mash smooth. Taste and adjust with more salt and milk.

Push the mash to one side, put frozen peas on the other, cover and leave on low to thaw while the meatloaf rests; stir in some butter.