Herb and Garlic Mashed Potatoes
Creamy and buttery mashed potatoes are made only better by a handful of fresh herbs and some roasted garlic.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head garlic (small)
- 6 potatoes (medium)
- salt to taste
- 50ml/1/4 cup whole milk (hot)
- 100g/1/2 cup unsalted butter
- 1-2 tbsp parsley
- 1-2 tbsp dill
Instructions
- 1
Preheat the oven to 200C/400F. Cut the top off the head of garlic to expose the cloves, wrap in aluminium foil and bake for 45-50 minutes until the cloves are very soft. Cool.
- 2
Boil the peeled and quartered potatoes in salted water until very tender. While the potatoes are cooking, squeeze the garlic cloves out of their peels, they should pop out easily and mash them with a fork in a small bowl. Set aside.
- 3
Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add hot milk, start mashing with a potato masher until mostly smooth, then add butter and keep mashing. Start by stirring in 1/2 of the mashed roasted garlic, slowly increase the garlic quantity according to taste, then mash until smooth and most lumps are broken, season with salt to taste. Add the fresh herbs and fold in with a spatula. Serve piping hot with a bit more butter if desired.