Roast garlic and herb, buttery mashed potatoes

Aug 05, 2021
Yum - creamy mash! Source: Getty

These are the best mashed potatoes I have ever made! I put it down to three things: 

  1. Roasting the garlic before mashing it in with the potatoes. I roast mine in just 10 minutes in my airfryer, but you can do it for 50 minutes in the oven. 
  2. Lashings of salted butter.
  3. And the very clever mashing action of the Masha, which is an arthritis-friendly, effortless vegetable masher that’s ideal for making mashed potatoes.  

Note: Some people whip their potatoes in a food processor but I find that makes the potatoes turn into glue — a rather unsatisfactory result! I much prefer the especially-designed mashing action of the Masha, which allows the potato to hold its texture and stay creamy. 


Serves: 4


  • 1 head garlic, small
  • 6 potatoes, medium, peeled and sliced
  • 1/4 cup full-cream milk, warmed
  • 1/2 cup salted butter
  • 1-2 tbsp finely chopped parsley
  • 1-2 tbsp finely chopped dill


  1. There’s two options for the garlic: preheat the oven to 200C. Cut the top off the head of garlic to expose the cloves, wrap in aluminium foil and bake for 45-50 minutes until the cloves are very soft. Or preheat your airfryer to 200C. Cut the top off the head of garlic to expose the cloves and roast for 6-10 minutes until the cloves are cooked through. 
  2. Boil potatoes in salted water until soft. While the potatoes are cooking, squeeze the roasted garlic cloves out of their casing, and mash them with a fork.  
  3. Drain potatoes and steam dry them to get rid of the excess water.
  4. Return potatoes to the pot and add warm milk, salted butter, herbs and roasted garlic. Mash them using the Masha, seasoning with salt and pepper to taste.  
  5. Serve piping hot. You can drizzle some more butter over, if you wish.


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