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List of products:
- 1 kg of potatoes;
- 1 head of garlic;
- 50 g of butter;
- 100 ml of milk (or cream);
- 2-3 tablespoons of olive oil;
- Salt and ground black pepper - to taste;
- Fresh herbs – for decoration (optional).
Preparation:
Preheat the oven to 180°C. Cut the top off the garlic cloves to expose the tips. Place the garlic cloves on a piece of foil, drizzle with olive oil and sprinkle lightly with salt.
Wrap the garlic in foil and place in the oven for 30-40 minutes, until soft and slightly caramelized. Roasted garlic loses its pungency and becomes sweet, giving the puree a unique flavor.
Peel the potatoes and cut them into large cubes so they cook more quickly and evenly. Place the diced potatoes in a large saucepan and cover with cold water. Add a pinch of salt.
Bring the water to a boil and cook the potatoes over medium heat for about 15-20 minutes until tender. To check for doneness, pierce the potatoes with a fork – they should pierce easily. When the potatoes are done, drain the water and leave the tubers in the pot.
Remove the garlic from the oven and let it cool slightly. Squeeze the roasted garlic cloves out of the skin – they should come off easily. Mash the garlic into a paste.
Add butter to the hot potatoes and start mashing them with a pestle or hand mixer. Pour warm milk (can be replaced with cream) into the potatoes, continuing to beat until smooth, airy.
Add the roasted garlic paste, salt and pepper to taste. Blend until smooth. Serve the mashed potatoes with a sprinkling of fresh herbs for garnish if you want to add a bit of freshness and brightness to the dish.
Mashed potatoes with roasted garlic go great with grilled meat, baked fish or vegetable dishes. It can also be a meal on its own if served with a light salad or sauce. Enjoy!
