Ingredients
- 8 potatoes
- 5 garlic cloves, chopped
- 1/4 cup (60ml) hot milk
- 200g green beans
- 200g chicken nuggets
- 200ml mayonnaise
- 3 Tbsp (45ml) wholegrain mustard
- 3 Tbsp (45ml) honey
- 1 Tbsp (15ml) white grape vinegar
- salt
Method
- Place the potatoes in a large saucepan and add enough water to cover them. Add salt and 2 chopped garlic cloves, and bring to a boil.
- Reduce the heat to medium-high. Loosely cover the saucepan and simmer the potatoes gently for 15 minutes, or until they break apart easily. Drain well.
- Return the potatoes to the saucepan. Place over heat for 2 minutes to allow any leftover water to evaporate.
- Mash the potatoes. Pour in the hot milk, stir, and mash until smooth.
- In a pan, sauté the remaining garlic and beans until they are cooked.
- Preheat the oven to 180°C.
- Place the nuggets in the oven and bake for 15 minutes.
- Mix the mayonnaise, mustard, honey, and vinegar in a bowl.
- Serve the nuggets over the creamy mash with the mayo-mustard and the garlicky beans.
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