Garlick roast potato mash. Picture: Tom McCorkle
Once the potatoes are mashed you can go two ways, either butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and a vegan butter.

Make Ahead: The potatoes and garlic can be mashed, minus their final add-ins, cooled and stored in the fridge up to 3 days in advance.

Garlic Roast Mashed Potatoes

  • 1kg medium-size potatoes, cut into chunks
  • 4 to 6 large cloves garlic (peeled, left whole)
  • 1 1/2 teaspoons celery seed 
  • 1 1/2 teaspoons powdered mustard
  • 1 teaspoon sweet paprika
  • 1/4 cup extra-virgin olive oil, or more as needed
  • coarse salt
  • Freshly ground black pepper
  • 4 to 6 tablespoons unsalted butter, cut into small chunks
  • 1/2 to 3/4 cup heavy cream or whole milk
  1. Position a rack in the upper third of the oven; preheat to 200 degrees.
  2. Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the 1/4 cup of oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil. Season lightly with salt and pepper.
  3. Roast (upper rack) for 40 to 45 minutes, stirring them once or twice, until tender, sizzling and lightly browned.
  4. Immediately transfer the potatoes, garlic and all the pan drippings to a mixing bowl; use a potato masher to break it all down.
  5. The mix should be seasoned well enough; add the butter and the cream (both to taste), then stir until melted and well incorporated. Serve warm.

As soon as you have mashed the mixture, add 1/2 to 3/4 cup no-salt-added vegetable broth and up to 4 tablespoons vegan butter, stirring until well incorporated. Drizzle with more oil, just before serving.