Peel the potatoes and cut into large chunks. Cook in a large saucepan of well-salted boiling water until tender. Drain well and return to the saucepan. Place back over a low heat for a couple of minutes to drive off excess water. Heat the cream, milk and garlic in a microwave or small saucepan. Mash the potatoes until smooth or push through a potato ricer, then stir in the hot cream mixture and the butter until smooth. Season well. Transfer to a serving bowl and top with a couple of spoonfuls of the Crunchy Seedy Crumbs and another knob of butter, if desired. Serve the remaining crumbs alongside.

Crunchy Seedy Crumbs

INGREDIENTS
1 cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons sesame seeds
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon chilli flakes
sea salt

METHOD
Combine everything except the salt in a large bowl and toss to coat well. Tip into a large frying pan over a low heat and cook, stirring occasionally, until golden and fragrant. Season generously with sea salt. Tip onto a large plate and, when cool, transfer to an airtight container.