Roasted Garlic and Chive Mash
- serving for 3-4
- 1.5-2 hours
- oven pan ricer sieve
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
Directions
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
Principles
- 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
Notes
- 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