Mashed potatoes finished with soft garlic confit cloves, some garlic-infused olive oil, melted butter, and warm milk. A sieve gives an optional extra-smooth finish.
0 Preheat the oven to 350°F (177°C).
1 Add the peeled potatoes to a large pot of salted boiling water. Cook until completely fork-tender, then drain well.
2 Meanwhile, add the peeled garlic cloves to a small oven-safe ramekin. Cover in olive oil, so the cloves are fully submerged. Cover the dish with a lid or foil. Bake for about 30 minutes, or until the garlic is soft, sweet, and easily mashed with a fork.
3 Mash the drained potatoes until smooth using a potato masher, ricer, or passing the potatoes through a sieve (see tip below).
6 For an extra-smooth texture, you can pass the potatoes through a fine-mesh sieve.
4 Add the roasted garlic cloves, 2 tablespoons of the garlic-infused oil, salt, melted butter, and warm milk. Mash and stir until creamy and combined.
7 Warm the milk before adding it to the potatoes so it incorporates easily without cooling down the mash.
5 Taste and add more salt, if needed, or a splash more warm milk if you prefer a softer consistency. Serve warm and enjoy!
