🧄 Garlic mash potatoes bake

Fluffy garlic-infused mashed potatoes topped with a crisp, cheesy crust and a hint of thyme, simple comfort food, elevated for your weekly prep or holiday table.

📝 Ingredients (serves 4–6)

• 1 kg starchy potatoes (like Maris Piper or Yukon Gold), peeled and quartered

• 1 garlic clove, finely chopped

• 25 g butter, plus more for greasing

• 140 ml single cream or milk

• 25 g dried breadcrumbs

• 25 g grated Gruyère (or another melty cheese)

• Leaves from 2 sprigs of fresh thyme

• Salt and black pepper, to taste

🍳 Instructions

1. Boil and mash the potatoes

• Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for about 15 minutes or until tender.

• Drain and return them to the pot. Warm the butter and garlic together briefly, then pour over the potatoes along with the cream or milk.

• Mash until smooth and creamy. Season with salt and pepper to taste.

2. Assemble and bake

• Preheat the oven to 180°C (fan 160°C).

• Grease a baking dish (about 20×30 cm) and spread in the mashed potatoes.

• Sprinkle over the breadcrumbs, cheese, and thyme leaves.

• Bake for 15–20 minutes, or until golden and crispy on top.

🥡 Storage & Meal Prep

• Fridge: Keeps for up to 3 days in a sealed container.

• Freezer: Freeze before baking. Bake straight from frozen, adding 10–15 minutes to the cook time.

• Reheat: Warm in the oven at 160°C, covered with foil to keep it moist, then uncover to crisp the top.

🌿 Kuisit Tip

Make this mash bake ahead and freeze it before baking, perfect for stress-free dinners or family gatherings. Want extra depth? Infuse the milk with a bay leaf or a pinch of nutmeg before adding to the mash.