Ahhh, the perfect accompaniment to any New Zealand or Irish lamb and beef recipe. The roasted garlic gives it an extra tasty bite but doesn’t leave you with the raw garlic taste that no one likes to kiss. The nutmeg gives it an earthy spice that leaves your guests wondering what that is but wanting more.

Yield: Serves 4

Ingredients:

• 4 medium – large Idaho potatoes (skin removed and roughly but evenly chopped)
• 1 head of garlic
• 1 tsp olive oil
• ¾ cup cream
• ½ tsp freshly grated nutmeg
• 3 tbsp butter
• Salt and generous amount of pepper

Preparation:

Preheat oven to 400˚F (205˚C). Cut top off of entire garlic head exposing the bulbs. Rub a teaspoon of olive oil over exposed garlic head and wrap in aluminum foil. Bake for 30 minutes or until garlic cloves feel soft.

While the garlic is roasting in the oven, add potatoes to a pot of salted water and bring to a boil. Cook until fork tender (about 7-8 minutes) and drain. Pour ½ cup of the cream into the pot and bring to a soft boil. Turn off the heat and add the butter and potatoes to the pot. Squeeze garlic cloves out of the head and directly into the pot. With a potato masher of your choice, mash until smooth. Add remaining cream (as desired), grated nutmeg, salt and pepper and gently mix with a spoon. Serve along side your favourite beef or lamb recipe.