Garlic Parmesan Mashed Potatoes

Ingredients

Equipment

• Ricer (optional)
• Potato Masher

• 1 whole head of garlic
• 2 tbsp olive oil
• 5 large Yukon Gold potatoes, peeled and quartered
• 50g butter
• 60ml cream
• salt and pepper, to taste
• 3 sprigs of rosemary, removed from stem and finely chopped
• 1 whole sprig of rosemary
• Grated Parmesan cheese

Method

1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head so you can see each individual clove of garlic. Place into an oven-safe dish and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 30 minutes, or until the cloves are lightly browned and soft. Remove from the oven and let cool.
3. Add the quartered potatoes to a cold pot of salted water, along with a whole sprig of rosemary. Let boil until the potatoes are fork-tender.
4. Once done, drain the potatoes and put through a ricer over an oven-safe bowl. If you don’t have a ricer, simply add the potatoes to an oven-safe bowl, and mash them using a potato masher.
5. Stir in the butter, cream, salt and pepper. Then stir in the chopped rosemary.
6. Use your fingers to remove the garlic from its skins. Use a fork to mash the garlic, before stirring it into the mashed potatoes (add the leftover olive oil in as well!).
7. Grate Parmesan cheese across the entire top. Place the mashed potatoes in the oven and broil on high until you’re left with a golden brown crust.
8. Remove from the oven and sprinkle more chopped rosemary on top.