Herb-Crusted Pan-Seared Chicken Breast with Roasted Garlic Mashed Potatoes

Ingredients

• 1 pcs garlic (whole head)
• 1 tsp olive oil
• 900 g yukon gold potatoes (about 4 medium potatoes, peeled and quartered)
• 1 tsp salt (for boiling water)
• 0.5 cup whole milk (warmed)
• 2 tbsp unsalted butter (softened)
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp chives (freshly chopped, for garnish)

Instructions

1. 1

   Roast the garlic

   • Preheat your oven to 400°F (200°C).
   • Slice off the top quarter-inch of the garlic head to expose the cloves.
   • Place the garlic on a small piece of aluminum foil, drizzle with olive oil, and wrap it up.
   • Bake for 35-40 minutes, or until the cloves are soft and golden brown.
   • Let it cool slightly, then squeeze the soft cloves out of their skins.
2. 2

   Boil the potatoes

   • While the garlic roasts, place the peeled and quartered potatoes in a large pot.
   • Cover with cold water by at least an inch and add 1 tsp of salt.
   • Bring to a boil over high heat, then reduce the heat to medium and simmer.
   • Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes well and return them to the hot pot for a minute to evaporate any remaining moisture.
3. 3

   Mash and combine

   • Add the roasted garlic cloves to the pot with the potatoes.
   • Mash everything together with a potato masher until the garlic is fully incorporated.
   • Add the warmed milk, softened unsalted butter, black pepper, and 1/4 tsp salt.
   • Stir gently with a wooden spoon or spatula until just combined. Avoid overmixing to keep them fluffy.
4. 4

   Garnish and serve

   • Transfer the mashed potatoes to a serving bowl.
   • Garnish with freshly chopped chives and serve immediately.