The creamy mealies add a natural sweetness to the savoury potatoes and give them a great colour too.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Creamy mealie, goat’s cheese and roasted garlic mash
- 3 garlic heads
- olive oil, to drizzle
- 125ml (½ cup) fresh cream + extra, if needed
- 15g butter
- pinch cayenne pepper
- 2,5ml (½ tsp) mustard powder
- 5ml (1 tsp) fine salt
- 3 corn on the cob/mealies, cooked
- 4 large potatoes, peeled
- 1 x 100g log soft goat’s cheese
- fresh basil leaves, to garnish
Preheat the oven to 200°C. Place the garlic heads on a piece of foil large enough to seal, drizzle with olive oil and close the foil around the garlic. Place on a baking tray and roast in the oven until soft, 20 – 25 minutes. Remove from oven. Once cool enough to handle, squeeze out the flesh from the garlic heads and mix with the cream, butter, pepper, mustard powder and salt in a saucepan. Bring to a boil, then remove from heat.
Use a sharp knife to cut off the kernels from the mealies, then add half to the cream mixture, keeping the other half aside. Use a hand blender to blitz the creamy mixture together.
Chop the potatoes into even chunks and place in a pot of cold, salted water. Bring to a boil and cook until tender, 15 – 20 minutes. Strain and return to a dry pot, cooking over medium heat to allow most of the steam to evaporate, 1 minute. Pour the creamy mealie mixture on top and heat through. Using a masher, mash until fine. Thin it out with more cream or milk, if needed. Stir in the remaining whole corn kernels and crumble in the soft goat’s cheese, saving some of both to sprinkle on top. Garnish with fresh basil.