This side dish is wonderfully simple but works brilliantly.
First, I roasted two bulbs of garlic (with an inch cut off the top) at 150 degrees for an hour.
When they were soft and almost caramelised, I popped them into a bowl to rest.
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Meanwhile, I peeled and cubed four large potatoes, then placed them in a pan, covered them with water and boiled them for 18 minutes.
Once soft, I drained the potatoes and tipped them into a bowl, ready for mashing. To the bowl, I added two tablespoons of butter, a pinch of pepper, a splash of milk and the roasted garlic cloves.
The ingredients were then mashed together and served immediately, with maple-glazed vegetarian sausages and beans. However, this would be an incredibly versatile side dish, fit for a huge number of main meals.
The end result was lovely - the garlic had mellowed but still flavoured the potato beautifully. Perfect!
Once soft, I drained the potatoes and tipped them into a bowl, ready for mashing. To the bowl, I added two tablespoons of butter, a pinch of pepper, a splash of milk and the roasted garlic cloves.
The ingredients were then mashed together and served immediately, with maple-glazed vegetarian sausages and beans. However, this would be an incredibly versatile side dish, fit for a huge number of main meals.
The end result was lovely - the garlic had mellowed but still flavoured the potato beautifully. Perfect!
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