Buttered garlic mash

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Wrap the garlic in foil and put it in the oven. Prick the potatoes and put them in the oven. Cook the garlic for about 30 minutes or until it feels soft to the touch, the potatoes will need about 1-11/ 2 hours.
2. Squish the garlic out of its skin and put it in a pan with the milk. Once the potatoes are cool enough to handle, peel them and add to the pan.
3. Bring the milk to a simmer and then mash everything together with an electric whisk. Add cubes of the butter and plenty of seasoning and beat everything together. Serve topped with a slab of butter, just for the hell of it.

Know-how

Baking your spuds makes a really fl uffy mash but if you can't wait that long, boil them while the garlic cooks.

Per serving

399 kcalories, protein 7.4g, carbohydrate 46.3g, fat 21.7 g, saturated fat 13.4g, fibre 3.6g, salt 0.47 g

Latest comments and suggestions

• Jennji

  22 March 2008

  Jennji rated and commented on this recipe

  

  For the amount of Butter I think I will add another 250-400g of potatoes. I wasn;t too keen on the texture, it came out long and runny as if I had added cheese. So I think next time I will puree the garlic BEFORE adding it to the cream and hand mix the potatoes. I think the texture will be better. Dressed with a few chopped chives on top. Tasted lovely though. Frozen what we didn't eat so I have some ready when in a pinch. Might also add a bit of chopped bacon too to garnish. Husband loved it, bar the texture.

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• Kerry

  01 April 2008

  Kerry commented on this recipe

  I made this slightly different i just boiled the potatoes with the garlic and mashed it together with the butter and milk to how i like it! I didnt measure anything out and used a clove of garlic rather than the head! Will make again!

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Ingredients

• 1 garlic head
• 1kg King Edward potato
• 150ml milk (or cream if you're really pushing the boat out)
• 100g-200g butter , depending on how you're feeling

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Serves 4

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Ingredients

• 1 garlic head
• 1kg King Edward potato
• 150ml milk (or cream if you're really pushing the boat out)
• 100g-200g butter , depending on how you're feeling

Per serving

399 kcalories, protein 7.4g, carbohydrate 46.3g, fat 21.7 g, saturated fat 13.4g, fibre 3.6g, salt 0.47 g

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