Vegetarian Gluten free · Serves 5 · This Roasted Garlic Mashed Potato is loaded with Butter, Cream and Cheese, then baked in the oven until ultra crisp on top and gooey underneath.
We’ll get to the cheesy part in just a sec, but firstly let’s talk about roasted garlic.
If you’ve been a reader of mine for a while, you’ll have realised I’m obsessed with roasting garlic. Roasting garlic really changes both the texture and flavour of the garlic into something sweet and caramelized. Turns out it goes pretty nicely in mashed potatoes.
Cheesy mashed potato brings me right back to my childhood (and has stayed with me through adulthood, clearly). You can’t beat it! The perfect side dish for just about anything.
Equipment:
Large Pot
Colander
Potato Masher
Wooden Spoon
Baking Dish
Chopping Board & Sharp Knife
Serving Spoon
Aluminium Foil
Ingredients (check list):
2lb / 1kg White Potatoes, peeled & diced into chunks
1 cup / 100g Cheddar, grated (or more if you want it EXTRA cheesy)
1/2 cup / 125ml Cream, or to preference (can sub milk)
2 heaped tbsp Butter
1 tbsp Butter, melted to top (or more cheese!)
1 small bulb of Garlic
Fresh Chives, to serve
Olive Oil, as needed
Salt & Black Pepper, to taste
Instructions:
Slice the tip off your garlic to expose the cloves. Drizzle with olive oil, wrap in foil and pop in the oven at 180c/356f for 45-60mins, or until deep golden, caramelized and sticky.
Meanwhile, place your potato in a pot of cold water and bring to a boil. Boil until knife tender (15mins or so) then drain and place back in the pot. Squeeze the garlic out of the cloves into the potato and add 2 tbsp butter. Mash until lump free.
Stir in cream and cheese, then add plenty of salt and pepper. Place in a baking dish, pour over 1 tbsp melted butter (or extra cheese) and bake in the oven at 200c/390f for 20mins or until golden and bubbling.
Allow to rest, then garnish with fresh chives.