Garlic Mashed Potatoes with Thyme Crumbs
This is ‘do ahead’, even up to 2 days ahead, mashed potatoes.
1kg potatoes, peeled (preferably Agria)
4 tablespoons olive oil, 1st measure
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, 2nd measure
¼ onion, very finely diced
1 cup fresh breadcrumbs
1 teaspoon finely chopped thyme
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 1st 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 2nd 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.
Very good to keep in the fridge to spread on crostini.
3 heads of garlic
flaky sea salt
freshly ground black pepper
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.