The roasted garlic can be prepared ... gently mixing the cream into the warm potatoes and adding more cream, as needed, to give the mash a soft texture. Refrigerate in a covered bowl, preferably ...

Once cool, halve the potatoes. Add the softened butter, olive oil, roasted garlic, half of the parmesan cheese, and almost all of the chopped parsley to a medium-sized bowl. Using a fork ...

And cooking time? It's different every time. Then I stumbled on Ina Garten's Garlic Roasted Potatoes, and I figured if she had an exact formula for roasting potatoes, surely it would step up my game.

These crispy cheesy baked potatoes make a bowl ... and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food ...

Preheat the oven to 180C/350F/Gas 4. For the chicken, heat the olive oil and butter together in an ovenproof frying pan and fry the chicken breast for 2-3 minutes on both sides, or until golden-brown.

a head of roasted garlic, butter, heavy cream, and waxy, unpeeled potatoes. Leaving the skin on for mashed potatoes can be divisive, but I actually don't mind the taste or texture at all.

1. Cook the frozen mashed potatoes according to package instructions using butter and milk. 2. Gently fry the crushed garlic, chilli flakes and smoked paprika in 100 g butter for 2 minutes or until ...