Buttered garlic mash

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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• megan

  18 January 2010

  megan rated this recipe

  

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• RuGibbs

  07 September 2010

  RuGibbs rated and commented on this recipe

  

  This is a real classic. Baking the potato does make a subtle, preferable difference to the flavour I found, but what really makes the this a quality recipe is the roasted garlic - a gorgeous sweet, caramelised taste.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 40 mins

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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