Roasted Garlic Mash
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
- 1 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.
- 2
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.- 3
Drain the potatoes and return them to the pan. Allow the steam to escape for 1–2 minutes so they dry slightly.- 4
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.- 5
Season generously with salt and pepper. Serve immediately or cool, refrigerate and reheat when needed. - 2