Mousseline Potatoes

Ingredients

• 1 garlic bulb
• 15 ml (1 tbsp) olive oil
• 1 kg (2.2lbs) potatoes, peeled and sliced
• 125 ml (1/2 cup) double cream
• 125 ml (1/2 cup) milk
• 56 g (4 tbsp) butter
• salt and pepper, to taste

Instructions

1. 1

   Roasted Garlic: Preheat the oven to 175°C / fan 155°C / 350°F / gas mark 3.

2. 2

   Slice the top of the garlic bulb off to expose the cloves.

3. 3

   Place the garlic on a sheet of foil and drizzle with olive oil, then wrap it up and place it in the oven.

4. 4

   Roast for 40 minutes or until the garlic is very soft and golden. Remove from the oven and set aside to cool.

5. 5

   Mashed Potatoes: Meanwhile, boil the potatoes in a large pot of salted water until tender. This should take between 10-15 minutes.

6. 6

   Strain the potatoes and let them steam dry.

7. 7

   For best results, put all of the potatoes through a potato ricer to ensure a perfectly smooth mash. Alternatively, you can place them back in the pot and squish them with a potato masher.

8. 8

   Squeeze the roasted garlic’s innards onto the mashed potatoes and then stir in the cream, milk and butter. Once everything is well incorporated, season to taste.

9. 9

   Place the mashed potato in a suitably sized oven proof dish and smooth over evenly.

10. 10

    Bake in the oven for 30 minutes then serve immediately. Enjoy!