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.