Garlic Mashed Potato Gratin
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
To beautifully present a simple side dish like mashed potatoes at the holiday table, make a gratin. Place the mashed potatoes in a pan, smooth them out, and bake in the oven until golden brown. For a rich, spicy flavor, combine the boiled potatoes with roasted garlic before mashing. Mash them with a potato masher if you don't mind chunks, or pass them through a vegetable grinder if you prefer perfectly smooth, airy mashed potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of garlic + 2 cloves
- 2 tsp olive oil
- 4 sprigs of rosemary
- 165g unsalted butter, sliced, plus extra for greasing the pan
- 1.3 kg potatoes, peeled and cut into 5 cm pieces.
- 3/4 - 1 cup whole milk, warmed
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Cut about 0.5 cm off the top of the garlic. Place the head cut side up on a piece of foil. Drizzle with olive oil and a pinch of salt. Cut a sprig of rosemary in half and place it on top of the garlic. Wrap in foil. Bake until the garlic is soft and golden, about 1 hour. Carefully unwrap the foil and let the garlic cool slightly, then squeeze the cloves out of the skins; discard the rosemary.
- Meanwhile, grease a 2-quart (2-liter) baking dish with butter. Crush the remaining 2 cloves of garlic; add to a large saucepan along with the potatoes and the remaining 3 rosemary sprigs. Cover with 1 inch (2.5 cm) of cold water and season generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15-18 minutes. Drain well and discard the rosemary sprigs.
- Increase the oven temperature to 230°C. Puree the potatoes, baked and boiled garlic, and return them to the pan using a vegetable grinder. Alternatively, return the potatoes and boiled garlic to the pan along with the baked garlic and mash with a potato masher.
- Add the butter and stir until melted. Gradually whisk in 3/4 cup milk. If the puree still seems too thick, gradually whisk in the remaining 1/4 cup milk. Season with salt to taste.
- Transfer the mashed potatoes to the prepared baking dish. Bake until golden brown on top, 30-40 minutes.
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