Garlic mash is one of the tastiest potato recipes ever invented. If you do it right you will get amazing results.
Firstly, the type of potato makes a big difference to the results. A waxy potato such as ‘desiree’ is ideal because has a lower starch content and so will produce a lighter fluffier mash.
Place a whole head of garlic (no need to peel the white papery case away), drizzled in olive oil in the oven at 140 centigrade for a good hour.
After about 40 minutes, begin to boil the potatoes until they will fall off a knife stuck into them (about 20 mins).
Next drain and push the potatoes through a sieve or a potato ricer. The ricer has the best technique because it pushes the potato straight through the holes, rather than scraping the potato through a sieve which will break more cells and thus release more unwanted starch.
Squeeze the garlic and discard the cases, leaving you with a soft sweet garlic pulp which you can add to the potato.
Add cubed cold butter about a tablespoon per person and warm milk (a splash per person). Stir vigorously. Now add salt and pepper and serve.
