Roasted Garlic Mash

6 garlic cloved, left unpeeled
2 tbsp olive oil
1 tbsp sinely chopped rosemary or thyme
3 baking potatoes, weight abt 750g, unpeeled and cut into small chunks
50g butter
125 ml milk
salt & pepper

Method
1) Place garlic cloves in small ovendished. drizzle with olive oil and sprinkle with herbs. Cover the foil and bake in a preheated over, 160c for 35-40min, until very soft.
2) Cook the potatoes in a large saucepan of boiling water until tender
3) Remove the garlic from the oven, cooled, squeeze the cloves from their skins into a small bowl. Mash with a fork. Strain the oil from the dish through a sieve held over the garlic and mix well.
4) Combine the butter and milk in a small saucepan over a low heat and heat until the butter is melted. Drain the potatoes well when cooked, transfer to a warmed bowl and mash well with a potatoes masher or fork.
5) Add the butter mixture to the potatoes and stir until smooth. Stire int he mashed roasted garlic and season with salt and pepper.

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Champ

1kg of potatoes, left unpeeled
150ml milk
4-5 spring onion, finely chopped
50-125g of butter
salt and pepper

method
1) Cook potatoes in a large saucepan
2) put milk and chopped spring onions into a saucepan. Bring to boil and simmer for a few min, Keep warm.
3) When potatos are cooked, drain then and return to the pan, Dry them over a low heat, covered with a pc of kitchen paper. Then, holding the warm potatoes in the tea towle, peel them carefully and mash well using a fork.
4) gradually beat the spring onion flavoured milk into the mashed potatoes to form a soft but not sloppy mixture. Beat in half the butter and season with salt and pepper.

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Mashed Potatoes w Garlic, Parley and Olive Oil

1kg potatoes, left unpeeled
4 tbsp extra virgin olive oil
4 tbsp milk
3 karge cloves, crushed
4 tbsp chopped flat leafy parley
salt & pepper

Method:
1) Cook the potaties ub a large saucepan of boiling water for abt 20 mins or until tender. Drain well. Once cool to handle, peel the potatoes, then allow them to dry out in a clean pan, stirring for a few moments, over a gentle heat.
2) Push the potatoes through a medium food mill back into the clean pan and stir over a very low heat to dry out further still.
3) Warm the olive oil and milk together in a small saucepan, then stir in the crushesd garlic. Beat into the potatoes puree, adding salt and peper. When potatoes is smooth and well seasoned, stir in the chopped parsley and serve.

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