Garlic Mashed Potatoes
Served in earthen ware, so the smells and flavours infuse into one good yummy dish!
For the potatoe
Starchy “Russet” are the best.
To Garnish before cooking.
(basically a pinch!)
Finely chopped parsley
Red Chilli Flakes
Heavy Duty Blender
150 Deg C
for serving (optionally baking dishes can be used)
Boil the potatoes.
Once the potatoes are boiled, peel and run it through the ricer.
Add all the ingredients for the potatoes and load it into the blender.
Blend well. You might have to do it in parts. It should have no lumps.
While the potato is boiling, peel the garlic meant for the garnish. Slice the garlic into thin slivers.
Rub the olive oil and salt on it and pop into the oven. Bake for appx 10 minutes, till it is dehydrated and a wee bit brown. You don’t want to make it crisp and completely baked
Ladle the mixture in the earthen ware / baking dish, garnish with parsley, chilli flakes and the par baked garlic.
Add dollops of butter (the one kept aside for the garnish) on all sides and slide into the oven.
Bake for 10 minutes. First the butter will melt and then cook and infuse into the potato. When the butter sizzles, and the garlic on top looks browned, take out and serve hot.
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