Roasted garlic potato puree from One Year at Books for Cooks 3 (page 46) by Victoria Blashford-Snell and Celia Brooks Brown and Ursula Ferrigno and Jennifer Joyce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork fillet in ginger beer sauce [Michael Driver, Jenny Linford]; Wine-braised guinea fowl with prunes & almonds [Vivienne Gonley]; Beef daube with mustard, herbs & white wine [Patricia Wells]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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