Creamy roast garlic potato mash

Creamy roast garlic potato mash

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1 bulb garlic
olive oil, for drizzling
1kg potatoes such as sebago or desiree
125ml pouring cream
100g butter
sea salt and ground white pepper

Method

  1. Preheat the oven to 180°C.
  2. Place the whole garlic bulb on a baking tray and drizzle with oil. Roast in the oven for 30–40 minutes, until very soft. Set aside to cool slightly.
  3. Peel and halve the potatoes and place in a large saucepan of cold salted water. Cover and bring to the boil over high heat. Uncover and boil for 15 minutes, or until tender when tested with a skewer. Drain and return to the pan. Mash using a potato masher. Press the mash through a sieve or fine strainer into a bowl, using the back of a spoon to push the potato through.
  4. Heat the cream and butter together in a small saucepan over medium heat, until the butter has melted and the cream is hot. Pour into the potato and using a wooden spoon, beat to combine.
  5. Cut the base off the roasted garlic bulb and squeeze out the softened cloves starting from the tip and pressing down. Add to the potato and beat to combine. Season with salt and white pepper.
Tags:
Great
Pub
Food
Rachael
Lane
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