Creamy gar­lic & rose­mary mash

Ready in 50 min­utes | Serves 6-8 |


1 bulb gar­lic Ex­tra vir­gin olive oil, for driz­zling ¾ cup milk Few sprigs rose­mary 1.2-1.5kg Agria po­ta­toes, peeled, chopped evenly 1 tsp salt 50g but­ter ½ cup cream


Pre­heat oven to 180°C. Cut gar­lic bulb in half hor­i­zon­tally so you get a cross­sec­tion of the gar­lic. Driz­zle each cut face with a lit­tle olive oil, sea­son with salt and roast in a small dish (you can do this when you’re roast­ing the chicken) for 40 min­utes or un­til caramelised and soft.


Mean­while, place milk and rose­mary in a small pot and bring to a gen­tle sim­mer (but do not let it boil). Turn off heat and leave rose­mary to in­fuse milk.


Place po­ta­toes and the 1 tsp salt in a pot and cover with cold wa­ter. Bring to the boil and sim­mer for about 15 min­utes or un­til po­ta­toes are soft. Drain well and re­turn to the pot.


Squeeze roasted gar­lic out of its skin (if it is still hot, hold it in a folded-up pa­per towel so you don’t burn your fin­gers) and mash with potato us­ing a potato masher. For an ex­tra silky smooth mash, push mashed potato through a sieve or potato ricer.


Re­move rose­mary from warm milk and add milk and but­ter to potato. Con­tinue mash­ing and stir­ring un­til potato is very smooth and creamy. Lastly, fold through the cream and sea­son to taste with salt and pep­per. Serve with a driz­zle of ex­tra vir­gin olive oil or melted but­ter.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.