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.
Prep
10 minCook
1 1/4 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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.
| 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. |
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