Mashed Potato With Roasted Garlic

This mashed potato recipe is perfect if you're serving a roast turkey or roast beef. Cook the garlic in the oven with your roast to save time and energy.


2 head of garlic
½ teaspoon of extra-virgin olive oil
sea salt and freshly ground pepper to taste
4 large white Yukon potatoes, peeled and cubed
4 tablespoons unsalted butter
1 cup of milk (at least 2% milk)


Preheat the oven to 400ºF.

Cut a small quare of aluminium foil. Cut off the top of the garlic head. Drizzle oil on top an season with salt and pepper. Bring the ends of the foil together to form a small pouch. Bake for about 45 minutes or until the garlic is tender.

Remove the foil bag from the oven and open it up a little. Return to the oven for another 10 minutes. Remove from oven and let cool. Remove the flesh by squeezing each clove between your thumb and index finger and set aside.

Meanwhile, place your peeled and cubed potatoes into a large pot of salted water. Bring to a boil then reduce heat to medium-high and cook until tender (about 20 minutes).

Drain and return potatoes to the pot. Add the butter, stir and mash until it melts completely. Add the milk slowly and stir to mix. Add 2-3 tablespoons of the roasted garlic and stir into the potatoes. Season with salt and pepper and serve hot.

Grate a little parmesan cheese on top of the garlic mashed potatoes for a little extra flavour. This recipe also goes really well with my roast beef recipe.

15 minutes prep | 20 minutes cooking | Serves 4