Roasted Garlic Mashed Potatoes

  • 20 Nov - 26 Nov, 2021
  • Mag The Weekly
  • Cookery


· 2 heads of garlic

· 1 tablespoon olive oil

· 1½ kg potatoes

· 1 cup butter

· 1 cup milk

· 3 bay leaves

· Salt & pepper


Preheat the oven to 400°C. Drizzle the garlic cloves with olive oil and wrap the garlic heads in foil. Place in the oven and roast until caramel coloured and tender, about 40 minutes. Cut the potatoes into cubes. Fill a pot with water and add potatoes along with bay leaves. Bring the water to a boil over high heat; turn the heat to low and simmer until potatoes are just tender, but not falling apart. Drain the potatoes. Add the potatoes back to the pot and place it back on the heat. Keep on the lowest heat until the potatoes dry out. Remove the bay leaves at this time. Mash the potatoes. Gently squeeze the cloves from the roasted garlic into the mashed potatoes and mix until smooth. In a sauce pan, melt the butter and milk together, but not boiling. Add the milk-butter mixture to the potatoes stirring quickly with a spoon until fully absorbed. Generously season with salt and pepper to taste.