Roasted Garlic Mashed Potatoes

By Allan Yap & Nigel A. Skelchy

Sneexe was talking about mashed potatoes on my Nigella's Chilli entry and it reminded me of this fantastic recipe I found somewhere. Can't remember where it was from now but it was the best mash I've ever had.

Roasted Garlic Mash Potatoes

4 Russet Potatoes - I use Russets because they're nice and floury and full of that earthy potato flavour. Great for mash. I allow 1 for each person. That's a LOT of mash.
8 Garlic cloves, skin on (adjust for your own taste, I love my mash really garlicky and because they're roasted they're almost sweet and nutty)
1/4 cup of cream
2 oz butter
Salt to taste
Pepper to taste
Parsley - I use curly leaf. The flavour of flat leaf and curley leaf parsley is almost the same and the premium you pay for flat leaf is really not worth it if its just for home consumption

1. Turn the stove on to medium and dry roast the garlic cloves in a non stick pan until the skin turns spotty black.
   
2. The garlic should be slightly squishy so you can mash it together with the potatoes.
3. Boil the UNPEELED potatoes in boiling, salted water until they are tender. A great test to see if they're ready is sticking a sharp filleting knife into them and when you lift the spud with the knife it should fall back into the water.
4. Pour the water out and allow the spuds to dry with the residual heat.
5. Peel the spuds and just squidge out the cloves of garlic.
   
6. Use a masher or potato ricer to mash the potatoes and the roasted garlic together.
7. Add the unsalted butter and the cream and still till smooth.
8. Add salt and pepper to taste.
9. Garnish with finely chopped parsley.