- 1 head garlic or store-bought garlic paste
- 2 teaspoons olive oil
- 3 pounds (1361g) potatoes peeled and cut into cubes
- salt to taste
- ½ cup (237ml) heavy cream
- 3 tablespoons butter
If roasting your own garlic, start by preheating the oven to 350F / 180C. Slice top off the garlic bulb, drizzle on a bit of olive oil, wrap in foil, and roast for about 50 minutes, until golden and tender. Remove from oven and set aside.
Place potato cubes into salted water, bring to a boil, reduce heat, and simmer for about 15 minutes, until tender. Drain properly before transferring into a bowl for mashing.
Add butter and roasted garlic to the potatoes, then mash.
Add cream and continue mashing until you reach your desired consistency.
- Potatoes should be drained well before you mash, as any extra liquid will dilute their flavor and make them soggy.
- Make sure potatoes are cooked enough so that they mash up smooth. If undercooked they will be lumpy.
- Cut the potatoes into cubes that are the same size so they cook up evenly.
- Storage - keep in an airtight container inside the fridge for 4 days.
- There are 10 WW Blue Plan SmartPoints in one serving of this.
Calories: 306kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 71mg | Potassium: 973mg | Fiber: 5g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 45mg | Calcium: 43mg | Iron: 2mg