Garlic & Olive Oil Mashed Potatoes
Vegan mashed potatoes with roasted garlic, olive oil and a crispy sage topping, with carbon-neutral potatoes.
Ingredients
- 1 garlic bulb
- 1 kg potatoes, peeled and cut into cubes
- 60 ml extra virgin olive oil
- 10 g sage leaves
Instructions
- Trim the top of the garlic bulb. Place on kitchen foil, drizzle with olive oil, sprinkle with salt, wrap in the foil and roast for 50 minutes at 200°C
- Place the potatoes in a pan, season generously with salt as you would to cook pasta and cover with cold water. Bring to a boil and simmer for 20 minutes or until the potatoes are soft.
- Drain the potatoes but reserve at least 200 ml of the cooking water. Tip them into a bowl and squeeze in the roasted garlic. Then mash it together with the olive oil, reserved cooking water and 3/4 tsp salt. Squeeze in the roasted garlic and mix through.
- For a topping, roll the sage leaves into a cigar and slice into thin strips. Heat some extra virgin olive oil in a frying pan and drop in the sage slices. It should sizzle instantly. You can always test the heat by dropping in a pinch of the sage before adding all of it. Turn off the heat and let the sage get crispy. Then divide it over the mashed potatoes along with the oil from the pan.
Notes
Tip: Don’t waste the potato peels. Coat them with 1 tbsp olive oil, 1/2 smoked paprika and a pinch of salt and roast in the oven (200°C) for 10-15 minutes or until crispy.