Grown Up Mashed Potatoes

Mashed potatoes. They’re quite boring, am I right? Tasty, but boring. Except now they no longer are, as I am a culinary genius. I can’t claim to be the first person to have played around with mash, but I did free style this recipe and it was mash bloody tastic.

You’re probably like, what on earth are you on about India? And the answer would be roasted garlic and rosemary rustic mash. It’s a complete step up from your average milky mash, and it’s so easy to make! The hardest part is peeling the garlic. It doesn’t look like it’s amazing, but it is so just try it.

Ingredients (for two people)

6 Baby potatoes, with skin on
1 Small bulb of garlic (or half a bulb) with the papery skin taken off, but each clove skin left on
1/2 Teaspoon dried rosemary, or a few sprigs of fresh rosemary chopped up
1/2 Teaspoon thyme
Pinch of salt
50ml semi skimmed milk

Preheat your oven to 220 degrees, and cut the tops of the garlic bulb. Wrap the whole bulb in tin foil and leave for 30 – 35 minutes,, until soft. You can add olive oil, but I forgot and it was fine.

Quarter your potatoes and boil (around 10 minutes after putting the garlic in). Once they’re done, drain them and put to the side.

Take out the garlic and unwrap the foil. Cut the stalk bit off, and then you should be able to squeeze the soft garlic bit out. Add this to the potatoes, along with the herbs, salt and milk.

Mash with a masher. Obviously the skin won’t mash up, but instead gives a really nice bit of texture to the mash. There is a lot of garlic, but because it’s roasted it brings this soft and smokey flavour without being overpowering.

I made this on a bit of a whim really, and wasn’t sure if it would be good but it worked out so well, and it’s so easy to make that I’ll definitely be doing it every time I make mash! I had it with veggie sausages, veg, and caramelised onions in gravy. It was beautiful.

Will you be trying this mash, or is it a bit extravagant for you?