Roasted Garlic Mash

Name: Roasted Garlic Mash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes, peeled and chopped; 1 medium garlic bulb; 2 tbsp olive oil; 120 ml plant milk; 2 tbsp 2–3 plant butter; Salt and pepper, to taste

Print Recipe

Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Difficulty: Beginner

Cuisine: American, British Courses: Side dish

Description

This mash is pure comfort: creamy, smooth and deeply savoury thanks to slow-roasted garlic. The cloves become sweet and mellow in the oven, blending effortlessly into the potatoes and giving them a gentle festive richness without overwhelming the palate. It’s a perfect partner to the glazed celeriac and gravy.

The mash reheats beautifully and is ideal for preparing ahead, making it a reliable Christmas Day side that won’t add any stress to your schedule.

Ingredients

1 kg floury potatoes, peeled and chopped
1 medium garlic bulb
2 tbsp olive oil (for roasting the garlic)
120 ml plant milk
2 tbsp 2–3 plant butter
Salt and pepper, to taste

Instructions

Preheat the oven to 180°C (fan). Slice a small amount off the top of the garlic bulb to expose the cloves. Place on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 30–35 minutes until the cloves are soft and caramelised.
Meanwhile, place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to the boil and cook for 15–20 minutes, or until completely tender.
Drain the potatoes and return them to the pan. Allow the steam to escape for 1–2 minutes so they dry slightly.
Squeeze the roasted garlic cloves from their skins and mash them into the potatoes. Add the plant milk and plant butter, then mash or rice until smooth and creamy.
Season generously with salt and pepper. Serve immediately or cool, refrigerate and reheat when needed.

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Roasted Garlic Mash