Garlic Herb Potato Mash

Garlic Herb Potato Mash

Silky, golden and deeply savoury, this plant-based mash is built on Yukon Gold potatoes and a whole head of slowly roasted garlic, folded through with fruity olive oil and warm oat milk until luxuriously smooth. Every spoonful is rich with mellow garlic sweetness and a clean, herbaceous finish from fresh parsley. Brilliant alongside a Sunday roast or a hearty stew, and a glass of dry Pinot Noir is the ideal companion.

Ingredients
[ ] 1 whole head of garlic
[ ] 1 teaspoon olive oil, for roasting the garlic
[ ] 900 g Yukon Gold potatoes, peeled and cut into even chunks
[ ] 1 teaspoon fine sea salt, plus more for the cooking water
[ ] 4 tablespoons extra-virgin olive oil, plus extra to finish
[ ] 120–180 ml unsweetened oat milk, warmed
[ ] ½ teaspoon freshly ground black pepper, or to taste
[ ] 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions
[ ] 1. Preheat your oven to 200 °C (180 °C fan / gas 6).
[ ] 2. Slice the very top off the whole head of garlic to expose the cloves. Place it cut-side up on a small square of foil, drizzle with 1 teaspoon of olive oil, and wrap tightly.
[ ] 3. Roast for 40–45 minutes until the cloves are completely soft, golden and caramelised.
[ ] 4. Set the roasted garlic aside to cool slightly, then squeeze all the cloves out of their skins into a small bowl and mash to a smooth paste with a fork.
[ ] 5. While the garlic roasts, place the potato chunks in a large saucepan and cover generously with cold salted water. Bring to the boil over a high heat, then reduce to a steady simmer and cook for 18–22 minutes, until completely tender when pierced with a knife.
[ ] 6. Drain the potatoes thoroughly in a colander and leave to steam-dry for 2 minutes — this prevents a watery mash.
[ ] 7. Pour 120–180 ml of oat milk into a small saucepan or microwave-safe jug and heat gently until steaming but not boiling. Keep warm until needed.
[ ] 8. Return the drained potatoes to the saucepan set over a very low heat. Pass them through a potato ricer or mash with a potato masher until completely smooth and lump-free. Do not use a food processor or electric beater, as over-working releases starch and makes the mash gluey.
[ ] 9. Add the roasted garlic paste and 4 tablespoons of extra-virgin olive oil to the mash and fold in gently with a spatula or wooden spoon.
[ ] 10. Add the warm oat milk a little at a time, folding rather than beating, until the mash is silky, creamy and holds its shape. You may not need all the oat milk — stop when the consistency is to your liking.
[ ] 11. Season generously with 1 teaspoon of fine sea salt and ½ teaspoon of freshly ground black pepper, or to taste.
[ ] 12. Fold in most of the 2 tablespoons of chopped flat-leaf parsley, reserving a little for the top.
[ ] 13. Spoon the mash into a warm serving bowl, make a shallow well in the centre, drizzle with a little extra-virgin olive oil, and scatter over the remaining parsley. Serve immediately.

https://www.cuisinesavvy.com/recipe/garlic-herb-potato-mash