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Creamy Roasted Garlic & Chive Mashed Potatoes
Roasted garlic adds a delicious sweetness to your mash; perfect with grilled meats and a side of veg.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Servings:
4
people
Author:
Elizabeth
Ingredients
1
bulb
garlic
cloves unpeeled but separated
olive oil
to cover
1
kg
Albert Bartlett potatoes
1
tbsp
fresh chives
finely chopped
50
ml
single cream
warmed gently
Shetland sea salt
to taste
freshly ground black pepper
to taste
Instructions
Preheat oven to 170 C.
Separate the garlic cloves but leave them unpeeled. Place them into a small oven proof dish and cover in olive oil.
Roast for 15-20 minutes, until they soften. Leave to cool for 10 minutes before handling.
Peel and chop the potatoes. Cover in cold, salted water, and bring to the boil. Turn down the heat and simmer for 15-20 minutes until tender.
Drain and return to the hot pan. Place on the hot hob for a few minutes to allow more of the moisture to evaporate.
Mash. Add 1 tbsp of the garlic infused olive oil and enough warmed single cream to reach the desired consistency.
Stir in the chives, salt and pepper. Keep warm or serve immediately.
Notes
Don't discard the rest of the garlic infused olive oil - this makes a great salad dressing!