You know what’s great? Mashed potato. You know what’s even better? Smoked garlic mashed potatoes! That extra savory flavour from the smoked garlic adds a tasty twist to make a side worthy of any occasion. Pass the spuds please.
4 - 6
20 mins
-
25 - 30 mins
Ingredients
1.5 kg potatoes, peeled and cut into 2.5cm cubes (floury variety like Sebago)
1 tbsp salt (for cooking)
Flavourings/Infusion
6 cloves of Smoked Garlic, skins on
110g / 8 tbsp unsalted butter, chopped
250ml / 1 cup milk
1/2 tsp salt
Garnish
Extra melted butter
Chives or parsley, chopped
Directions
For the milk infusion - Smash 6 smoked garlic cloves with the flat part of a chef’s knife. Place the garlic and their skins, milk, unsalted butter, and teaspoon of salt in a small saucepan. Cook over low heat until the butter has melted, remove from heat, cover and let sit for 30mins.
For the potatoes - Place the potatoes in a large pot with salt. Add water so it’s 10mm above potatoes. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15-20 minutes until potatoes are very soft (test with a fork, they should fall apart). It is better to overcook the potatoes than undercook them.
When the potatoes are ready, drain and return to the pot.
Pour the milk mixture through a fine-mesh strainer set over a jug or bowl, pressing on the cloves to extract as much flavour as possible. Discard the garlic cloves. (Alternatively, use a slotted spoon to remove the garlic cloves).
Mash with a potato masher while incorporating the smoky milk until mash is smooth and combined. Be careful not to over-mash or you risk gluey potatoes.
Season to taste and serve topped with butter and chives.
