Rustic Garlic & Olive Oil Mash

Ingredients

• 1kg (2.2 lbs) Yukon Gold or Russet potatoes
• 1 whole head of garlic
• 60g (4 tbsp) unsalted butter
• 60ml (1/4 cup) high-quality Extra Virgin Olive Oil
• 120ml–180ml (1/2 to 3/4 cup) warm milk or heavy cream
• 40g (1/2 cup) grated Parmigiano-Reggiano or Pecorino Romano
• Salt and black pepper

Method

1. Roast Garlic: Cut the top off the garlic head, drizzle with oil, wrap in foil. Roast at 200°C (400°F) for 35 mins until soft.
2. Boil Potatoes: Peel and chunk potatoes. Boil in salted water until tender (15–20 mins). Drain and let steam for 2 mins.
3. Mash: Squeeze the roasted garlic cloves into the potatoes. Add butter and olive oil; mash until desired consistency is reached.
4. Finish: Gradually stir in warm milk/cream and fold in the grated cheese. Season to taste.

Notes

The roasted garlic and olive oil give this mash a unique, savory flavor that pairs beautifully with rich, saucy dishes.