Creamy Roasted Garlic Mashed Potatoes with Chives

Discover the ultimate comfort food with our Roasted Garlic and Chive Mashed Potatoes recipe. This creamy and flavourful side dish combines buttery Maris Piper potatoes with aromatic garlic, soured cream and fresh chives, creating a perfect harmony of flavours.

It’s that time of year again when we stop craving salads and opt for carbohydrate-loaded comfort food dishes—rice, pasta, and potatoes. Okay, maybe that’s just me. The vibrant light dishes of summer are replaced with filling and warming recipes, corresponding with an instinct to hibernate and, in my case, start up crafting again.

Why is it that I only sew and knit during the winter months?

I, like many others of my generation, grew up on mashed potatoes and they represent something very nostalgic. There’s nothing better than a generous bowlful of simple mash with lashings of gravy poured over it, is there?

What potatoes make the best mashed potatoes?

A decent mash starts with a quality potato. Maris Piper potatoes are an excellent choice for mashing in the UK. Known for their high starch content, they produce a fluffy and smooth mash with a light and creamy texture. Their versatility and consistent cooking results make them a popular choice for achieving perfect mashed potatoes.

Rooster potatoes can make good mashed potatoes. They are a red-skinned variety widely grown in the UK, and they are known for their versatility. With a fluffy texture, they can produce a smooth mash, although they might not be as creamy as Maris Piper potatoes. If you enjoy a slightly firmer texture, rooster potatoes are a solid choice for mashing.

In the USA/Canada, Yukon Gold potatoes are excellent for mashed potatoes due to their naturally creamy texture and buttery flavour. Their medium starch content allows them to become smooth and rich without becoming gluey. Their subtle flavour enhances the dish without overpowering it, making them a popular choice for perfectly creamy mashed potatoes.

Plain mash, or flavoured?

Sometimes, I make a nice, simple buttery mash, but sometimes, I like to jazz it up a bit. I’m quite partial to my cheesy mashed tatties with kale recipe. Sometimes, I add a generous dollop of cream cheese and a sprinkling of skimmed milk powder for extra calcium. Sometimes, I roast whole cloves garlic and squeeze their delicious sweetness into the mash.

This goes particularly well with grilled pork sausages and a generous spoonful of apple sauce. True story.

For these mashed potatoes I’ve roasted some locally grown garlic in some olive oil and mashed the slightly cooled contents into the cooked potatoes along with some soured cream, butter and a sprinkling of fresh chopped chives.

Tailor the quantity of garlic to your liking – if you are a garlic fan like me a whole bulb is perfect, but if you just want a hint of flavour reduce the number of cloves accordingly.

This mash goes well with grilled meats or steak, and it’s so deliciously creamy that you don’t really need gravy to go with it.

What you’ll need for these roasted garlic mashed potatoes

How to make this flavoursome side dish

1. Preheat oven to 170 C.
2. Separate the garlic cloves but leave them unpeeled. Place them in a small oven-proof dish and cover with olive oil.
3. Roast for 15-20 minutes until they soften. Leave to cool for 10 minutes before handling.
4. Peel and chop the potatoes. Cover in cold, salted water, and bring to the boil. Turn down the heat and simmer for 15-20 minutes until tender.
5. Drain and return to the hot pan. Place on the hot hob for a few minutes to allow more of the moisture to evaporate.
6. Mash. Add the butter and enough soured cream to reach your desired consistency.
7. Stir in the chives, salt and pepper. Keep warm or serve immediately.

 

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