Roasted Garlic Potato Purée

Name: Roasted Garlic Potato Purée
Yield: Approximately 1.2 kg
Ingredients: 1 kg Floury potatoes, peeled; 50 g Garlic cloves, peeled; 15 ml Olive oil; 180 ml Whole milk; 100 g Butter; 8 g Salt

Hot-riced potatoes folded with roast garlic, milk and butter.

Roasted Garlic Potato Purée prepared as described in the recipe

Hot-riced potatoes folded with roast garlic, milk and butter.

Approximately 1.2 kg

Cook this

Ingredients

Batch

Floury potatoes, peeled1 kg
Garlic cloves, peeled50 g
Olive oil15 ml
Whole milk180 ml
Butter100 g
Salt8 g

Method

Wrap garlic with oil in foil and roast at 170°C conventional heat for 30 to 40 minutes until soft.
Cut potatoes evenly, cover with cold water and simmer for 20 to 25 minutes until tender. Drain and steam dry for 3 minutes.
Pass potatoes through a ricer while hot. Warm milk with butter and roasted garlic, blend that liquid, then fold gradually into potatoes.
Season and serve; do not use a high-speed blender on potatoes.

Chef’s notes

Rice hot potatoes rather than blending: broken starch makes gluey mash.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk.

Last refined · October 2026