Skin-On Mashed Potato with Roasted Garlic and Thyme

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Chop the potatoes into cubes and boil in a large pan of water for 15 minutes, or until soft but not falling apart.

Meanwhile, roast the whole, unpeeled garlic cloves in the oven for 15-20 minutes, until soft. Once removed from the oven, leave for a few minutes until cool enough to handle.

Drain the potatoes, and add the remaining ingredients. Squeeze in the flesh from the garlic, and mash until smooth. Use a potato masher, or a potato ricer if you have one. Top with a little more black pepper, and serve hot.