Ingredients:

2lbs Yukon gold potatoes (diced)

900ml chicken stock (2 cans)

50ml milk

100ml heavy cream

4-5 tbsp salted butter (70g)

Sea salt and ground black pepper

1/2 cup olive oil

10 cloves of garlic 

Directions

• In a small pot, add olive oil and garlic over low heat. Let it fry until the garlic cloves are tender and golden brown. Strain the oil and set aside for later use.

• Add the diced potato into a large pot with chicken soup. Bring it to a boil and continue to cook for about 10 minutes until you can pierce through with a fork or chopsticks. Turn off the heat and strain out the liquid. Add 3-4 cloves of roasted garlic and mash with the potatoes until your desired texture is achieved. Fold in butter, warm milk and heavy cream until it’s smooth and uniformed. Season to taste with sea salt and ground pepper.

• Serve with the remaining roasted garlic with a little drizzle of garlic oil on top. To complete the dish, add a touch of extra ground black pepper and parsley.