American Mashed Potatoes with Roasted Garlic

Preheat the kitchen stove to 140 °C. Cut the tops of the garlic bulbs so that the individual cloves are exposed and cut. Drizzle the garlic cloves with a tiny bit of olive oil. Wrap both bulbs in aluminum foil so that the top of the cloves are exposed. Put the garlic bulbs in an ovenproof dish and put them in the oven for about an hour and a half.

Peel the potatoes, cut them into cubes and cook them in salted water for about twenty-five minutes, then drain them.

Remove the garlic bulbs from the stove and carefully squeeze the cloves out of the bulb. Heat the milk. Finely grind the soft, roasted garlic mixture in a hand mixer together with the warm milk.

Mash the cooked potato pieces with a potato masher, pour half of the garlic milk and stir through. While doing this, continue to pour the remaining garlic milk little by little. Fold in the butter and freshly grated Parmesan. Season with salt, pepper and some freshly grated nutmeg and serve on plates.

Serve with: e.g. Moroccan chicken shanks.

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