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Roasted Garlic and Chive Mash

For Mash

Main Ingredient

Maris piper potato 1 kg
salted butter 180 g
whole milk 100-150 ml

Sub Ingredient

garlic 1 head
chopped chives 2 tbsp

Sauce & Seasoning

Salt to taste


  • Bake the potatoes at 180c for 1 hour also with garlic wrapping in foil with a drizzle of oil and a pinch of salt

  • Squeeze the garlic out when tender and set it aside.

  • Pass the potatoes through a ricer then pass through a sieve 

  • Put into a pan on low heat

  • Incorporate cold butter a bit at a time then add the milk beat it through

  • Mix through the garlic and chive 

  • Season to taste with salt


  • Hot potato: result in fluffier and smoother texture
  • Cold butter: allow the butter to melt as a whole and distribute the fat and milk solids evenly
  • Warm milk: better absorption into potato


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Potato skins can be kept to cook up as a snack 
  • Over-mix the mash will result in gluey texture

credit to chefthombateman

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