Roasted garlic and parsley mash. Stir in the garlic, then pass through a sieve into the saucepan. Return the saucepan to a gentle heat. Notes Ideal served with pan fried lamb chops or steak.. I always use this special recipe to serve Roasted garlic and parsley mash for my son.
Roasted garlic and parsley mash
While potatoes and garlic are still very hot, add milk and butter and mash until blended. These amazing mashed potatoes are made with roasted garlic and Parmesan. Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. You can have Roasted garlic and parsley mash in 5 ingredients and 4 steps. Here is how you can simply make that.
Ingredients of Roasted garlic and parsley mash
|Approximately 2-3 of good quality potatoes.|
|You need 2 cloves of garlic (depends on your taste of course, maybe 1).|
|Approximately of Good knob of butter (can't have mash without butter!).|
|You need to taste of Salt.|
|You need of Fresh parsley.|
Serve the hot pies with the mash. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level.
Roasted garlic and parsley mash cooking step by step
|Roast garlic still in its skin for about 25-30 mins.|
|Peel, chop and boil potatoes in salted water until cooked.|
|Drain well. Put in a bowl. Add butter. Peel garlic and put it in. Mash well.|
|Add a bit of fresh parsley. Serve how you fancy it :).|
This classic comfort food goes well with just about anything: roasted turkey, skinless chicken or lean beef. Perfect for busy weekday dinners or on a holiday buffet. Directions for: Garlic and Parsley Mashed Potatoes. Perfect roasted potatoes are super easy, and pair beautifully with almost everything. Preheating the oiled pan and thoroughly drying the potatoes help them form a golden crust, while the insides turn creamy.