Parmesan and roasted garlic mash
|500 ml||cream — or full cream milk|
|2 Tbs||wholegrain mustard|
|150 g||parmesan cheese — grated|
|1||garlic — whole bulb|
Preheat the oven to 180 C.
Place the garlic cloves in their skins on a baking tray and drizzle with a little vegetable oil so they don’t stick.
Bake for about 20 minutes or until soft.
Peel the potatoes and chop them into small pieces.
Place them in a pot of cold, salted water and boil for about 15 minutes.
Drain when they are soft, and place back into the pot.
Pop the garlic out of their skins straight into the potatoes.
Mash the potatoes adding the cream, mustard, butter, salt and parmesan until creamy and smooth.
Serve immediately or keep warm, covered in the oven.