Cheesy roasted garlic mashed potatoes casserole has all the gooeyness of cheese, the creaminess of milk, and the subtle caramelized taste of roasted garlic.
Slice the tip of your garlic to expose the cloves and drizzle with a tablespoon of olive oil, wrap in foil and put in the oven at 180C / 356F until deep golden, for about 40-45 minutes.
1 tablespoon olive Oil, 1 bulb garlic
Cook the potatoes
Place the peeled potato in a pot of cold water and bring it to a boil. Cook until tender ( about 10-15 minutes), drain well and place in a mixing bowl.
1 Kg Potatoes
Squeeze the garlic out of the cloves into the potato, add 2 tablespoon butter and mash until smooth.
Now, stir in milk and cheese, salt and ground black pepper.
1 cup cheddar cheese, 3 tablespoon butter, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk
Transfer the mixture into a baking dish, pour over 1 tablespoon of melted butter and bake in the oven at 200C / 392F for 20 mins or until golden.
Allow to rest, then garnish with fresh parsley.
1 tablespoon fresh parsley
Notes
Don’t undercook the potatoes; if your potatoes aren't soft and tender, the texture of your mashed potatoes will be lumpy.
To mash the potatoes, use a potato ricer or potato masher for a smooth texture. If you prefer a bit of chunks, you can use a fork.
Drain the cooked potatoes well before mashing them; otherwise, the outcome will be watery mashed potatoes.
This dish tastes best when hot or warm. So make sure that you serve it fresh or reheated.