Garlic mashed potatoes

Ingredients

• 900g (2 lbs) Yukon Gold potatoes, peeled and quartered
• 1 whole head of garlic
• 1 tsp olive oil
• 85g (6 tbsp) unsalted butter, cut into pieces
• 120ml (½ cup) heavy cream, warmed
• 60g (¼ cup) sour cream
• 1 tsp fine sea salt, plus more to taste
• ½ tsp white pepper
• 2 tbsp fresh chives, finely chopped

Steps

1. 1

   1. Preheat the oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze the cloves out and mash into a paste.

2. 2

   2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 18–20 minutes until completely tender when pierced with a fork, then drain well.

3. 3

   3. Return the drained potatoes to the warm pot over low heat for 1–2 minutes, shaking gently, to steam off excess moisture.

4. 4

   4. Pass the potatoes through a ricer or food mill back into the pot — avoid using a food processor, which makes them gluey.

5. 5

   5. Fold in the butter pieces until melted, then stir in the roasted garlic paste, warm cream, and sour cream until silky and smooth. Season with salt and white pepper.

6. 6

   6. Transfer to a serving bowl, create a shallow well on top, add a knob of butter, and scatter chives over before serving immediately.