Best mashed potatoes you will ever have

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the garlic head to expose the cloves, keeping the head whole. Drizzle with 2 tablespoons of olive oil and a good pinch of salt.
3. Put the garlic in a small casserole dish or pot with a lid and roast for 40 to 50 minutes (or wrap it in foil). It is done when soft and golden brown. Let it cool slightly.
4. Meanwhile, peel the potatoes and cut them into large chunks.
5. Boil the potatoes in a large pot of well-salted water until very soft and fork-tender. Drain them.
6. While still hot, mash the potatoes with a ricer or masher, then return them to the same pot.
7. Once the garlic has cooled slightly, squeeze the cloves out of the head and mash them with the back of a knife or a fork into a thick paste.
8. Add the garlic paste, 1 cup of milk, salt and black pepper to the potatoes. Add 1 to 2 tablespoons of olive oil, plus any oil left in the dish, and stir well over very low heat to keep warm.
9. Taste and season, then add the remaining ½ cup of milk slowly until the texture suits you.
10. Garnish with chopped parsley or chives and, if you like, a light drizzle of olive oil.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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