(serves 8)

This is ‘do ahead’, even up to 2 days ahead, mashed potatoes.

INGREDIENTS

1kg potatoes, peeled (preferably Agria)

4 tablespoons olive oil, 1^st measure

1 egg yolk, lightly beaten

pulp from 20 cloves Roasted Garlic

freshly ground nutmeg, to taste

flaky sea salt and freshly ground black pepper

2 tablespoons butter

1 tablespoon olive oil, 2^nd measure

¼ onion, very finely diced

1 cup fresh breadcrumbs

1 teaspoon finely chopped thyme

METHOD

Cut potatoes into pieces and place into a steamer until soft.

Place into a bowl and mash with a potato masher (or alternatively mash in an electric mixer with a K beater).  Do not put in food processor.

Add 1^st measure of olive oil followed by egg yolk, garlic, nutmeg and seasoning, and combine.

Place in one large lightly greased gratin.

For thyme crumbs, heat butter and 2^nd measure of olive oil in a small pot.  Add onion and cook over a low heat for 3-4 minutes or until soft.

Add breadcrumbs and cook, stirring frequently, until breadcrumbs just start to colour.

Add thyme and a grind of black pepper and combine well.  Scatter crumbs on top of potato.

Preheat oven to 150ºC.

When ready to serve bake for 30-40 minutes or until top is golden brown and potatoes are hot.  Serve immediately.

Note:   Alternative herbs could be thyme, rosemary, garlic chives or sage.

Roasted Garlic

Very good to keep in the fridge to spread on crostini.

INGREDIENTS

3 heads of garlic

olive oil

fresh thyme

flaky sea salt

freshly ground black pepper

METHOD

Preheat oven to 180ºC.  Trim the top quarter off the whole garlic heads to expose the cloves.  Cook in boiling water for 10 minutes.  Drain well.  Discard any loose skin and puncture the sides and top with a fork.

Place in a small oven proof dish and drizzle generously with olive oil then sprinkle with thyme, salt and pepper.

Roast until the cloves start popping out of the skins (about 40 minutes).

When the garlic has cooled a little, squeeze out onto a plate.