**Creating a Delicious Roasted Chickpea Garlic and Potato Mash**

When it comes to side dishes, mashed potatoes are always a classic favorite. But why settle for just plain old mashed potatoes when you can elevate them with some exciting flavors? In this article, we'll explore how to create a delicious roasted chickpea garlic and potato mash that's perfect for holiday meals or any special occasion.

To start, let's talk about the importance of using the right ingredients. For this recipe, you'll need a cup of milk, 50 mils of double cream, a quarter cup of diced softened butter, and some salt and pepper to taste. You'll also need a whole onion that's been sliced and caramelized, as well as a cup of milk in a small saucepan with a walnut. Don't worry if you don't have an immersion blender at home – you can easily substitute it with a food processor or blend the mixture by hand.

As we begin to prepare the recipe, it's essential to understand the importance of roasting garlic. Instead of using raw garlic, which can be quite spicy, let's roast some garlic and then squeeze out the skin to add a delicious sticky, caramelized flavor to our dish. To do this, simply separate the garlic cloves from their skins and roast them in the oven until they're soft and fragrant.

Once you've roasted the garlic, it's time to prepare the chickpeas. You can use canned chickpeas or cook dried chickpeas according to package instructions. In this recipe, we'll be using a combination of chickpeas and roasted garlic to create a creamy and flavorful mash. Simply add the chickpeas, roasted garlic, milk, and butter to a blender or food processor, and blend until smooth.

Next, let's talk about the importance of texture in mashed potatoes. While some people prefer their mashed potatoes chunky, others like them smooth and creamy. For this recipe, we'll aim for a texture that's somewhere in between – a bit chunky, but still silky and smooth. To achieve this, simply add some diced potatoes to the mixture and mash until well combined.

Now it's time to add some flavor to our mashed potatoes! We'll be using a combination of salt, pepper, smoky paprika, and oregano to give our dish a unique and delicious twist. Simply add these ingredients to the mixture and stir until well combined.

As we near the end of the recipe, let's talk about the importance of garnishing. A simple sprinkle of chopped walnuts or caramelized onions can elevate our mashed potatoes from ordinary to extraordinary. So don't be afraid to get creative with your garnish – try using a combination of both for a truly unique look.

Finally, it's time to serve and enjoy! Our roasted chickpea garlic and potato mash is perfect as a side dish for holiday meals or any special occasion. Whether you're serving it alongside roast turkey or mashed sweet potatoes, this recipe is sure to be a hit with your family and friends.

**Walnut Sauce**

To create the walnut sauce that we'll be using in our recipe, simply combine 1/2 cup of milk and 50 mils of double cream in a small saucepan. Add a quarter cup of diced walnuts and heat over medium-low heat until the mixture is smooth and creamy. Stir in some salt to taste, and serve warm alongside our roasted chickpea garlic and potato mash.

**Tips and Variations**

* To make this recipe even more special, try adding some spices or herbs to your mashed potatoes. Some ideas include cinnamon, nutmeg, or chopped fresh parsley.

* If you prefer a chunkier texture in your mashed potatoes, simply add more diced potatoes to the mixture.

* For an extra burst of flavor, try adding some caramelized onions to your mashed potatoes. Simply cook some sliced onions over low heat until they're soft and golden brown, then stir them into your mashed potatoes.

**The Final Result**

When you take that first bite of our roasted chickpea garlic and potato mash, you'll know why it's a game-changer. The combination of creamy mashed potatoes, roasted chickpeas, and caramelized onions is absolutely delicious, with just the right amount of texture and flavor to keep things interesting. Whether you're serving it at your next holiday meal or simply looking for a new side dish recipe to try, this roasted chickpea garlic and potato mash is sure to be a hit!

"WEBVTTKind: captionsLanguage: enit's like Thanksgiving for everyone he the same like the turkey the roasted root vegetables green bean casserole like soft green being with yeah yeah with what others are and fun-onions what are Funyuns that is the weirdest thing I've ever heard about hi my name is sandy ho and I'm a traveling chef and I work a lot on boats today I'm gonna be making mashed potatoes three ways the first students crispy potato and rosemary mash the second is a chickpea mash with roasted garlic and the third is a sweet potato mash with English water if you can make these on a boat you can definitely make them in any kitchen space that you have in the crispy mash it's basically about a pan and a half of fingerling potatoes 1/2 a cup of dates butter some sprigs of rosemary 1/2 a cup of double cream and three tablespoons of full fat so I've got a pot of boiling water here that I'm gonna add a good handful of salt I'm also gonna add the cream maybe two sprigs of rosemary and so when I add the cream in it'll just add a creamier texture to the potatoes as they're cooking and it will infuse and same with the rosemary and then now you can add your potato and you want to cook these just until they're really soft we want to keep the skin on to keep it really crispy in the oven so I've just checked these potatoes and they're nice and soft so I'm going to drain them and get them on a tray ready to rest the soft of the potato the the better cuz then later on after it's roasted it'll be really soft to mash so you want to just mash these a little bit on the tray just to break the skin you could use a fork as well if you didn't have a mashing tool at home so now you just want to add the butter on top of this and some rosemary and you want to get that into inin on all of the crevices for the butter really soaks into the opened potato and you also want to make sure that these seasoned Lee's really well I just got a good pinch of salt over like the potatoes and basically acting as a vessel for all the butter that you want to eat so this goes into the oven at 400 for about 40 minutes or until they're golden what you're looking for is super crispy bottoms like this and once that gets mashed through you'll get a lot of that crispy texture through the match as well along with the skin you can actually eat these potatoes as they are they would be really delicious but since we're making mash I'll add some milk just a little bit not too much just to loosen it up and then just get mushing so this is a more rustic style mash with the skin on and you don't want to mash it too much because you still want that texture through it so I think we're about done so that's your rustic crispy roasted potato match it's super buttery which is delicious and the textures amazing because there's crispy chewy skin bits in there so if you love potato wedges this is your mashed potato dish so for the roasted chickpea and garlic mash we've got a tin of drained and organic chickpeas half a cup of butter some tahini three tablespoons of full fat milk and kultur whole bowl of jelly that's numerous is at 400 for 40 minutes to garnish there's chickpeas roasted for about 20 minutes on 400 some smoked paprika oregano and a squeeze of lemon and the inspiration from this dish was from a recent journey to Philadelphia and I went to Zahav and really really enjoyed their Turkish hummus which was made with chickpeas and butter so we wanted to incorporate that into the mash idea so that you can gold were peeled and quartered and then I've just fold them and strain them and I'll just leave them aside to dry off for a second and then we'll move on to the chickpeas and roasted garlic so if you don't have an immersion blender at home you can definitely use a food processor or you could do it by hand and just run it through a sieve I'm adding the chickpeas butter tahini and milk to the bowl and then I'm also gonna separate and squeeze out the garlic that's been roasting I like doing garlic this way just because it adds a really delicious sticky so caramelized flavor to the dish rather than using raw garlic which can be quite spicy the consistency I'm looking for is very similar to the consistency of hummus so creamy everything's blended you don't want any chunks in there I think this is done I'm gonna add the potatoes to that mix and then start mashing I'm gonna add some salt to this as well okay so this is basically done completely mesh together super creamy there is still some sort of some chunks of potato in there but I think it will work nicely with the amount of chickpeas threw it into the roasted chickpeas I'm gonna add a little bit of smoky paprika and oregano and a squeeze of lemon I added just a touch of olive oil to coat the chickpeas cuz you want that really nice glossy finish on to the garnish and then this just goes on top this is the roasted chickpea garlic and potato mash I think the chickpea flavors really good through it it's just a little bit different and you can't tell that it's really there the potato really changes it and tastes a little bit like hummus but without the chickpeas on top it'll just be a different flavor that you wouldn't really notice anything sometimes sweet potato can be a little bit too sweet so I like to add a little bit of just normal potato in there just to have that creamy mash texture I have half a pound of Yukon Gold potatoes and a pound and a half of sweet potato that I'm just gonna peel and quarter and I'm just going to leave that aside to dry up I've got a cup of milk 50 mils of double cream a cup of walnuts a quarter cup of diced softened butter and some salt pepper one whole onion that's gonna be sliced and caramelized so while the onions are sauteing I'm gonna add a cup of milk and the cream in a small saucepan with a walnut just to create a walnut sauce I've just got it on it I hate to start off just to like get the milk and cream heat it up and then once that sets slightly simmering I'll turn it down to medium low heat so I'm gonna also add a little bit of salt to the walnut sauce you're just looking for a slightly softened sort of walnut so it's not as crunchy but you still wants a little bit of the texture there because you want it to run through there the potatoes all right I think this is ready so I'm just gonna grab a bowl and the immersion blender and make sure you season it if you don't have an immersion blender at home you can definitely use a food processor a blender or you could even chop it up really finely with a sharp knife and then mix it through I'll just make for a sort of more textured crumbly and sweet potato mash but it's still all good all the flavors are still there I'm gonna whisk this up whoa so maybe you'd be best to to do this in a couple kind of a more cylindrical shaped vessel all the way so it gets really messy black no so this is the kind of texture that you're after it's creamy it's sort of like like an oak kind of texture and then what we'll do now is we'll add the potatoes so this makes I'm gonna add a little bit more salt and um the softened butter I'm using unsalted butter cuz I've added quite a bit of salt throughout the process and then you mush everything together into this as well like especially during the holiday season you can add spices like cinnamon or nutmeg I think you'd want it to be a little bit chunky still I'm gonna add a touch more cream to add a little bit more creaminess to it but it could be chunky and garnished with some extra walnuts for crunch save some caramelized onions as well just add a little bit of color back into it and yeah I think we're done I'm gonna garnish it with a little a little bit of caramelized onion and some chopped up walnuts it's for a bit of crunch on top mm okay and I think the caramelized onion adds a different kind of sweetness to the potato as well which is really nice I feel like I've been on a mashed potatoes marathon yeah I think all these recipes are really great for holiday meals and would make a great side breakfast next morning on a hangover maybeit's like Thanksgiving for everyone he the same like the turkey the roasted root vegetables green bean casserole like soft green being with yeah yeah with what others are and fun-onions what are Funyuns that is the weirdest thing I've ever heard about hi my name is sandy ho and I'm a traveling chef and I work a lot on boats today I'm gonna be making mashed potatoes three ways the first students crispy potato and rosemary mash the second is a chickpea mash with roasted garlic and the third is a sweet potato mash with English water if you can make these on a boat you can definitely make them in any kitchen space that you have in the crispy mash it's basically about a pan and a half of fingerling potatoes 1/2 a cup of dates butter some sprigs of rosemary 1/2 a cup of double cream and three tablespoons of full fat so I've got a pot of boiling water here that I'm gonna add a good handful of salt I'm also gonna add the cream maybe two sprigs of rosemary and so when I add the cream in it'll just add a creamier texture to the potatoes as they're cooking and it will infuse and same with the rosemary and then now you can add your potato and you want to cook these just until they're really soft we want to keep the skin on to keep it really crispy in the oven so I've just checked these potatoes and they're nice and soft so I'm going to drain them and get them on a tray ready to rest the soft of the potato the the better cuz then later on after it's roasted it'll be really soft to mash so you want to just mash these a little bit on the tray just to break the skin you could use a fork as well if you didn't have a mashing tool at home so now you just want to add the butter on top of this and some rosemary and you want to get that into inin on all of the crevices for the butter really soaks into the opened potato and you also want to make sure that these seasoned Lee's really well I just got a good pinch of salt over like the potatoes and basically acting as a vessel for all the butter that you want to eat so this goes into the oven at 400 for about 40 minutes or until they're golden what you're looking for is super crispy bottoms like this and once that gets mashed through you'll get a lot of that crispy texture through the match as well along with the skin you can actually eat these potatoes as they are they would be really delicious but since we're making mash I'll add some milk just a little bit not too much just to loosen it up and then just get mushing so this is a more rustic style mash with the skin on and you don't want to mash it too much because you still want that texture through it so I think we're about done so that's your rustic crispy roasted potato match it's super buttery which is delicious and the textures amazing because there's crispy chewy skin bits in there so if you love potato wedges this is your mashed potato dish so for the roasted chickpea and garlic mash we've got a tin of drained and organic chickpeas half a cup of butter some tahini three tablespoons of full fat milk and kultur whole bowl of jelly that's numerous is at 400 for 40 minutes to garnish there's chickpeas roasted for about 20 minutes on 400 some smoked paprika oregano and a squeeze of lemon and the inspiration from this dish was from a recent journey to Philadelphia and I went to Zahav and really really enjoyed their Turkish hummus which was made with chickpeas and butter so we wanted to incorporate that into the mash idea so that you can gold were peeled and quartered and then I've just fold them and strain them and I'll just leave them aside to dry off for a second and then we'll move on to the chickpeas and roasted garlic so if you don't have an immersion blender at home you can definitely use a food processor or you could do it by hand and just run it through a sieve I'm adding the chickpeas butter tahini and milk to the bowl and then I'm also gonna separate and squeeze out the garlic that's been roasting I like doing garlic this way just because it adds a really delicious sticky so caramelized flavor to the dish rather than using raw garlic which can be quite spicy the consistency I'm looking for is very similar to the consistency of hummus so creamy everything's blended you don't want any chunks in there I think this is done I'm gonna add the potatoes to that mix and then start mashing I'm gonna add some salt to this as well okay so this is basically done completely mesh together super creamy there is still some sort of some chunks of potato in there but I think it will work nicely with the amount of chickpeas threw it into the roasted chickpeas I'm gonna add a little bit of smoky paprika and oregano and a squeeze of lemon I added just a touch of olive oil to coat the chickpeas cuz you want that really nice glossy finish on to the garnish and then this just goes on top this is the roasted chickpea garlic and potato mash I think the chickpea flavors really good through it it's just a little bit different and you can't tell that it's really there the potato really changes it and tastes a little bit like hummus but without the chickpeas on top it'll just be a different flavor that you wouldn't really notice anything sometimes sweet potato can be a little bit too sweet so I like to add a little bit of just normal potato in there just to have that creamy mash texture I have half a pound of Yukon Gold potatoes and a pound and a half of sweet potato that I'm just gonna peel and quarter and I'm just going to leave that aside to dry up I've got a cup of milk 50 mils of double cream a cup of walnuts a quarter cup of diced softened butter and some salt pepper one whole onion that's gonna be sliced and caramelized so while the onions are sauteing I'm gonna add a cup of milk and the cream in a small saucepan with a walnut just to create a walnut sauce I've just got it on it I hate to start off just to like get the milk and cream heat it up and then once that sets slightly simmering I'll turn it down to medium low heat so I'm gonna also add a little bit of salt to the walnut sauce you're just looking for a slightly softened sort of walnut so it's not as crunchy but you still wants a little bit of the texture there because you want it to run through there the potatoes all right I think this is ready so I'm just gonna grab a bowl and the immersion blender and make sure you season it if you don't have an immersion blender at home you can definitely use a food processor a blender or you could even chop it up really finely with a sharp knife and then mix it through I'll just make for a sort of more textured crumbly and sweet potato mash but it's still all good all the flavors are still there I'm gonna whisk this up whoa so maybe you'd be best to to do this in a couple kind of a more cylindrical shaped vessel all the way so it gets really messy black no so this is the kind of texture that you're after it's creamy it's sort of like like an oak kind of texture and then what we'll do now is we'll add the potatoes so this makes I'm gonna add a little bit more salt and um the softened butter I'm using unsalted butter cuz I've added quite a bit of salt throughout the process and then you mush everything together into this as well like especially during the holiday season you can add spices like cinnamon or nutmeg I think you'd want it to be a little bit chunky still I'm gonna add a touch more cream to add a little bit more creaminess to it but it could be chunky and garnished with some extra walnuts for crunch save some caramelized onions as well just add a little bit of color back into it and yeah I think we're done I'm gonna garnish it with a little a little bit of caramelized onion and some chopped up walnuts it's for a bit of crunch on top mm okay and I think the caramelized onion adds a different kind of sweetness to the potato as well which is really nice I feel like I've been on a mashed potatoes marathon yeah I think all these recipes are really great for holiday meals and would make a great side breakfast next morning on a hangover maybe\n"