Roasted Garlic Mashed Potatoes

Ingredients

• 1.2kg Yukon Gold potatoes, peeled and cut into even chunks
• 1 whole head of garlic
• 115g unsalted butter, at room temperature, plus extra to finish
• 180ml heavy cream, warmed
• 1 teaspoon olive oil
• Kosher salt and white pepper, to taste
• Fresh chives, finely sliced, to serve

Recipe

1. Roast the garlic: preheat your oven to 200°C (400°F). Slice the top quarter off the head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 40–45 minutes until the cloves are deep golden and completely soft when pressed. Set aside to cool slightly, then squeeze the roasted garlic out of the skins into a small bowl and mash smooth with a fork.

2. While the garlic roasts, place the potato chunks in a large pot of cold, heavily salted water — it should taste like mild seawater. Bring to a boil and cook for 15–18 minutes until completely tender when pierced with a knife tip. Do not rush this step; undercooked potatoes will not mash smoothly.

3. Drain the potatoes thoroughly. Return them to the warm pot and shake over low heat for 60–90 seconds to steam off any remaining moisture. This is the single most important step for fluffy, not watery, mash.

4. Pass the potatoes through a ricer or food mill directly back into the pot. Do not use a food processor or blender — overworked potatoes turn gluey as the starch chains break down.

5. Fold in the roasted garlic, butter, and warm cream with a spatula until combined and silky. Season generously with salt and white pepper. Transfer to a warmed serving bowl, top with an extra knob of butter, and scatter with chives. Serve immediately.