- 1 kg floury potatoes
- 1 head of garlic
- 4 tablespoons milk (60 ml)
- 50 gram butter
- 2 tablespoons cream (30 ml)
- pepper and salt to taste
Kitchen equipment needed
- Potato peeler
- Fine sieve and a ladle or potato masher
- Chef’s knife + cutting board
- 1 large pan
- Tin foil
Preparation — 20 minutes
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
REMOVE the bottom of the garlic head with a chef’s knife and then wrap the whole garlic head with tin foil. ROAST the garlic in the oven for at least 20 minutes, check if they’re soft enough and let them cool off until you can handle the garlic with your hands.
Meanwhile PEEL the potatoes and rinse with cold water. Slice the potatoes into pieces. By doing this you will lower overall cooking time because the potatoes will cook faster.
Put a large pan on high heat, add the potato slices along with cold water. The potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat all the way up.
Finishing up the mashed potatoes with roasted garlic — 15 minutes
When the water starts boiling reduce heat to medium low. Let it simmer for about 10 to 15 minutes until you can easily poke trough the potatoes with a fork.
DRAIN the potatoes and press them through a fine sieve using the ladle. The easiest way is to get a spoonful of drained potatoes at a time. This way your mashed potatoes will be very smooth without any lumps. ADD butter, cream and milk to the mashed potatoes and squeeze in the soft roasted garlic. You can add as much butter, cream and milk as you like. The more you’ll add the smoother and creamier the mash will be. Season with pepper and salt.