A delicious side for a wide variety of meals, a rustic and also classic potato dish elevated with fantastic flavours.
- Red Washed Potatoes – 1kg
- Longley Farm Luxury Jersey Butter – 60g
- Whole Milk – 100ml
- Longley Farm Double Cream – 50ml
- 2 x Medium Heads of Garlic or 1 x Jumbo Head of Garlic
- Olive Oil
- Salt & Pepper
For your Roasted Garlic
Preheat your oven to 200°c
Cut the tops of your bulbs, about half an inch or just so you can see the top of the cloves.
Wrap these up, separately if you’re using 2 medium, in tin foil with a splash of olive oil over the top. Make sure that it’s tight! Roast these for 1 hour.
For your Potatoes
When your garlic is about half way through roasting, cube up your potatoes, skin on or you can peel them if you prefer a smoother texture.
Add your potatoes to a large pot with a pinch of salt and fill with cold water. Bring this to a simmer and cook until fork tender, this will depend on how large your cubes are.
In a separate bowl combine your milk, cream and butter. Heat this in the microwave for 30 seconds to 1 minutes or until melted together. Making sure not to over do it or it will spill all over your microwave.
Drain your potatoes of water and put the pot back onto the heat and allow this to evaporate any excess water that may remain in the pot or potatoes. This step will help the flavours go into the potato without being watered down. Don’t worry if your potatoes stick to the bottom a little as when the liquids are added it will soon come off!
Take your pot off the heat and squeeze your roasted garlic into it, these should come out easily and adding them directly to the pot of potatoes is best. Add in your dairy mixture and mash up with a standard potato masher until you have your desired texture. Small lumps are great as they add some texture and that homemade feel.
At this point add your salt and pepper to taste and stir through making sure everything is combined.
Serve family style in a large dish with an extra cube of butter on top.