Garlic Mashed Potatoes
Karen Purcell
ingredients
- 1 head garlic
- 1 tbsp good, fruity olive oil
- Several pinches of coarse salt
- Fresh ground black pepper
- A sprig or 2 of fresh herbs (rosemary or thyme)
- 6 large Yukon Gold potatoes, scrubbed but not peeled, and
- 1/3 - 1/2 cup butter
- 1 cup cream
directions
- 1
1. Slice the top off a garlic head, drizzle with olive oil.
- 2
2. Sprinkle with salt, grind over some pepper and sprinkle on the herbs.
- 3
3. Wrap in a tin foil packet and roast in the oven for about 1 hour.
- 4
4. In a large saucepan, fill with water, and add a few good pinches of coarse salt and potatoes.
- 5
5. Bring to a boil, reduce heat and simmer until just fork tender. Do not overcook or potatoes will be soggy.
- 6
6. Drain off the water, leaving potatoes in pot.
- 7
7. Add butter, and cream to potatoes and mash well.
- 8
8. Remove garlic from oven. Squeeze the garlic cloves into the potatoes. Stir in. The consistency you want is rough, with some lumps.
- 9
9. Season with salt and pepper if required.
Source: Karen Purcell
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