I started to make this mash very carefully by baking only three or four garlic cloves in the oven when I made a dish for two. The number of cloves has constantly grown since the taste of garlic smoothens very much when cooked. Nowadays I use as much as 6-8 cloves and it really is quite tasty. I would say that on an average two cloves per potato is a suitable amount.
The mash itself is quite quick to make once the cloves have been baked. Baking takes about 25-30 minutes.
In these “special mashes and chutneys” I always use cream, while I still use milk in the regular potato mash.
PORTION: 4 persons
TIME TO MAKE: baking the garlic 30 minutes, making the mash 25-30 minutes.
- 8 big, rather floury potatoes
- 8-10 baked garlic cloves
- 1-2 dl cream
- nutmeg minced
Pre-heat the oven to 220°C (428°F).
Peel the papery skin off the garlic cloves and put them in a small baking tray. Pour some olive oil on them and cover with a lid or folio.
Let them simmer in the oven for about 25 minutes or until they’re evenly cooked. Check the situation every now and then. If they are baked too long the skin will turn brown and they will be too hard to make any purée.
Mash the baked cloves with a fork and set aside.
Peel and cut the potatoes and cook them in salty water.
When the potatoes are evenly cooked, mash them with a pestle and then put the pot back on the still hot stove. Add one deciliter of cream and a big pat of butter. As soon as the cream is boiling stop cooking.
Add the mashed garlic cloves, salt and small pinch of nutmeg. Mix by using a hand blender or continue with the pestle. If the mash is too thick, add a bit of cream. Taste and add more salt if needed, but just a small pinch at a time to avoid salting the mash too much. Lastly add a handful of finely cut parsley. Mix by using a spoon, at this point you don’t need the hand blender anymore.