2 heads of Drummond House Smoked Garlic
2 tablespoons of olive oil
1.5 kg of floury potatoes, peeled
1 teaspoon of salt
250ml full milk
2-3 tablespoons of crème fraiche or sour cream (optional)
Salt and freshly ground black pepper
1 clove of smoked garlic
1 tablespoon of olive oil
Cut the tops off the garlic bulbs, drizzle with a little olive oil and wrap in doubled tin foil. Place on a roasting tin and cook for 40-50 minutes until the garlic is tender. Open the foil and allow to cool.
Cut the potatoes into even pieces, cover with cold water and the teaspoon of salt and bring to the boil. Reduce to a gentle boil and cook until the point of a knife pierces the potato without resistance. Drain well and allow to steam for a few minutes. Heat the milk and butter together, add to the potatoes and mash until smooth. Squeeze out the cooked garlic cloves into the potatoes and mash until well mixed. Check the seasoning and add the crème fraiche or sour cream if using, giving the mash a final mix. Garnish.