Ingredients
The following ingredients have 4 Servings
- 1 bulb garlic (cloves unpeeled but separated)
- olive oil (to cover)
- 1 kg Albert Bartlett potatoes
- 1 tbsp fresh chives (finely chopped)
- 50 ml single cream (warmed gently)
- Shetland sea salt (to taste)
- freshly ground black pepper (to taste)
Instruction
- Preheat oven to 170 C.
- Separate the garlic cloves but leave them unpeeled. Place them into a small oven proof dish and cover in olive oil.
- Roast for 15-20 minutes, until they soften. Leave to cool for 10 minutes before handling.
- Peel and chop the potatoes. Cover in cold, salted water, and bring to the boil. Turn down the heat and simmer for 15-20 minutes until tender.
- Drain and return to the hot pan. Place on the hot hob for a few minutes to allow more of the moisture to evaporate.
- Mash. Add 1 tbsp of the garlic infused olive oil and enough warmed single cream to reach the desired consistency.
- Stir in the chives, salt and pepper. Keep warm or serve immediately.