Garlic mash
A delish way to enhance creamy, buttery mashed potatoes. Roasted garlic adds depth and complexity to an already much loved side dish.
It has a sweet and nutty flavour, and a milder, less pungent taste than raw garlic. When garlic is roasted, the natural sugars in the garlic cloves caramelize, resulting in a slightly sweet and savoury flavour, and a soft creamy texture.
Perfect to add to mash potatoes!
Choose the right type of potatoes
Not all potatoes are created equal when it comes to mashing. In Australia, the best potatoes for mashing are generally those that have a high starch content and a floury texture, such as the Dutch Cream, (my faves if I can get them), Coliban, and King Edward potato varieties. These potatoes are known for their ability to absorb moisture and make fluffy, creamy mashed potatoes.
Other potato varieties that are also suitable for mashing in Australia include the Sebago (I use these a lot as they are readily available in Queensland) and Desiree potatoes.
It’s worth noting that different regions and seasons may affect the availability and quality of these potato varieties, so it’s always a good idea to check with your local produce supplier or farmer’s market for the best options.
If you want perfect mash, get to know what potatoes are locally available and which ones are suitable for mashing.
How to store potatoes
Store potatoes in a cool, dry, dark and well-ventilated area. Keep away from direct light. Remove from plastic bags as soon as possible to prevent greening. Do not eat green potatoes as they can cause illness.
Tips for mashed potatoes
- Cut the potatoes into evenly sized pieces: To ensure that the potatoes cook evenly, cut them into evenly sized pieces, around 4cm.
- Cook the potatoes until they are fork-tender: Overcooked potatoes can become waterlogged and mushy, while undercooked potatoes can be lumpy and hard to mash. Test the potatoes with a fork to make sure they are soft and tender before mashing.
- Drain the potatoes well: I find taking the lid off the Varoma enables any excess water to evaporate, but not too long as they will go cold. Excess moisture can make the mashed potatoes watery.
- Use a potato masher or ricer, or an inverted drum sieve (my fave): Avoid blending as this can overwork the potatoes and turn them into a gluey mess.
- Add the right amount of liquid and fat: To make creamy mashed potatoes, add a combination of milk, cream, and butter to the potatoes while mashing. Start with a small amount and add more as needed until you reach your desired consistency.
- Season to taste: Don’t forget to add salt and pepper to taste. Taste as you go to make sure the seasoning is to your liking.
What other flavours can I add to my mash potatoes?
Mashed potatoes are a versatile dish that can be flavoured in a variety of ways. Here are some popular flavours:
- Garlic: Adding minced or roasted garlic cloves to mashed potatoes can give them a savoury and aromatic flavour.
- Cheese: Adding grated cheese, such as cheddar or Parmesan, to mashed potatoes can give them a rich and tangy flavour.
- Herbs: Adding chopped fresh herbs, such as parsley, thyme, or chives, to mashed potatoes can give them a fresh and fragrant flavour.
- Sour cream: Adding sour cream to mashed potatoes can give them a tangy and creamy flavour.
- Butter: Adding butter to mashed potatoes can give them a rich and indulgent flavour.
- Bacon: Adding crumbled bacon to mashed potatoes can give them a smoky and savoury flavor.
- Horseradish: Adding grated horseradish to mashed potatoes can give them a spicy and pungent flavour.
These are just a few examples, but you can experiment with different flavours to find the ones that you enjoy the most.
OIL
Think of using flavoured oils instead of regular extra virgin olive oil. One of my faves is a truffle infused olive oil, but their are so many options to choose from!
Garlic mash
Equipment
- TM5 or TM6
- Ricer or drum sieve
Ingredients
- 2 heads of garlic
- 2 sprigs thyme
- 1 tbsp olive oil
- 1 kilo potatoes suitable for mashing
- 60 grams sour cream room temp
- 100 grams butter soft
- 125 grams milk warm
- salt and pepper
- chopped parsley or chives and a drizzle of olive oil to garnish
Instructions
- Pre heat oven to 180℃ (fan).
- Cut garlic in half horizontally to expose cloves. Put onto some foil, cut side up. Drizzle on about 1 tbsp olive oil and add the thyme. Wrap up into a parcel and cook in oven at 180℃ (fan) for approx. 40 mins. Check garlic is soft.
- Peel and chop potatoes into approx. 4cm pieces and pop them into the Varoma dish. Add a plating ring or similar to ensure some holes are unobstructed.
- Add 500ml cold tap water to the Thermomix bowl and place Varoma into position. Cook potatoes 30 mins/120℃/speed 2. Test to see if potatoes are done. If not, continue for 5 mins/120℃/speed 2,
- Remove Varoma lid for 1 minute to allow excess steam to escape and potatoes to dry off slightly.
- Pass potatoes and the soft garlic cloves through a ricer or drum sieve. Add remaining ingredients leaving the milk until last. Add milk slowly, (you may not use it all) until you have the texture you desire. Season to taste.
- Drizzle with some extra olive oil and sprinkle on chopped parsley or chives.Enjoy!