Crushed new potatoes and blas y tir spring onions with a garlicky buttery bite!
1 head of garlic
1kg Pembrokeshire new potatoes
1 bunch spring onions, thickly sliced
50g Welsh butter (e.g.Shir Gar, Calon Wen, Rachels)
Halen Mon Sea salt and black pepper
Preheat the oven to 200°C/gas mark 6.
Wrap the head of garlic in a piece of foil and roast in the preheated oven for about 40 minutes, until soft. Remove and leave to cool for a few minutes.
Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and simmer until cooked.
Drain the potatoes, add the butter and crush them roughly with a fork. Squeeze out the soft garlic from the cloves into a small bowl and mash using a fork, add to the potatoes along with the spring onions. Mix well before serving.
We hope you enjoy this summery recipe – please let us know what you think of it!