Garlic mashed potatoes

Ingredients

• 900g (2 lbs) Yukon Gold potatoes, peeled and quartered
• 1 whole head of garlic
• 115g (8 tbsp) unsalted butter, cut into cubes
• 120ml (½ cup) heavy cream, warmed
• 60ml (¼ cup) whole milk, warmed
• 1 tsp fine sea salt, plus more to taste
• ¼ tsp white pepper
• 1 tbsp olive oil
• 2 tbsp fresh chives, finely chopped

Steps

1. 1

   1. Preheat 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 out the cloves 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.

3. 3

   3. Drain the potatoes thoroughly, then return them to the hot pot over low heat for 1–2 minutes to steam off excess moisture.

4. 4

   4. Pass the potatoes through a ricer or food mill back into the pot for the smoothest texture, or mash vigorously with a hand masher.

5. 5

   5. Fold in the butter cubes first until melted, then stir in the roasted garlic paste, warmed cream, and milk until the mixture is silky and loose. Season with salt and white pepper.

6. 6

   6. Spoon into a warm bowl, create a small well in the center, drop in an extra pat of butter, and scatter chives over the top before serving immediately.