Ingredients

1 firm head of garlic 3 baking potatoes, about 300g (10 oz) each, scrubbed
3-4 tablespoons warm Vegetable Stock
3-4 tablespoons warm skimmed milk
1 tablespoon snipped chives (optional) freshly ground black pepper
Baked potatoes make the best mashed potatoes – smooth, rich and creamy – and if you follow this recipe they are surprisingly low in fat. The warm roasted garlic is also ideal for spreading straight on to French bread.

Instructions

1.Prick the potatoes with a fork and bake in a preheated oven, 220°C (425°F). Gas Mark 7. for 1-hours until tender.
2.Meanwhile, remove the outer skin from the head of garlic but do not separate the cloves. Slice off the top Wrap in foil, shiny side inwards. Place on a baking sheet and roast on a lower shelf in the oven for 45 minutes until the garlic flesh is softened to a purée.
3. Holding the baked potato with an oven glove, pierce a cross in the top of each potato with a fork. Squeeze so that the flesh rises up through the skin. Scoop into a bowl and mash with a fork. (Save the crunchy skins for a snack.) Squeeze the roasted garlic flesh into the potatoes and mash thoroughly. Mix in the stock and milk, a tablespoon of each at a time, until the desired texture is achieved. Season to taste with pepper, then stir in the chives (if using).
4.OR YOU COULD TRY...
5.CHEESE MASH: Replace the stock and milk with 1-2 tablespoons natural fromage frais or yogurt and 2-3 tablespoons Parmesan cheese.
6.CELERIAC MASH: Mash potatoes with 375 8 (12 oz) peeled, chopped and boiled celeriac. Add skimmed milk, a little unsaturated spread and nutmeg.

Baked potatoes make the best mashed potatoes – smooth,
rich and creamy – and if you follow this recipe they are
surprisingly low in fat. The warm roasted garlic is also ideal
for spreading straight on to French bread.

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