- 2 garlic bulbs (unpeeled)
- 2 tblsp olive oil
- sea salt and freshly ground black pepper
- 1 kg potatoes (peeled and diced)
- a generous knob of butter
- 75 ml hot milk
- 8 large good-quality sausages or 4 large bangers
- Ah! My ultimate comfort food! I love adding roast garlic to the mash to add even more flavour. Serve these with a red onion gravy and I promise you will have empty plates all round!
- First things first, get the garlic in the oven.
- Preheat the oven to 200°C (400°F/Gas 6).
- Slice the top of the garlic bulb just enough so that each of the cloves is exposed and place in a roasting tray. Drizzle with 2 tablespoons of olive oil and season with some salt.
- Roast in the oven for 40 minutes or until soft and tender.
- When the garlic is cooked, remove the roasted cloves from their skins and mash with the back of a fork.
- Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil over a high heat.
- Reduce the heat to a simmer and simmer gently for 10-15 minutes or until tender when pierced with a fork.
- Drain the potatoes, return them to the pan and add the butter and hot milk.
- Using a potato masher, mash until smooth and creamy. You may want to add a little bit more or less milk and butter - it is up to you.
- Add the mashed garlic and season with salt and black pepper, stirring to combine.
- Cover with a lid and set aside while you cook the sausages.
- Heat the remaining tablespoon of olive oil in a large frying pan over a high heat and fry the sausages on all sides until golden brown.
- Serve the mash topped with the cooked sausages and tuck in.
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.