Extra-Virgin Garlic Mashed Potatoes

  • Yield 8 servings

These potatoes are light and fruity when made with a great extra-virgin olive oil. Try mixing in a little chopped cooked spinach or kale into these for a true Tuscan treat.

Ingredients

5 pounds all-purpose potatoes, peeled and cut into thirds crosswise
Water
Salt, to taste
1/2 cup extra-virgin olive oil
5 garlic cloves, minced
Freshly ground black pepper, to taste

Instructions

  1. Place potatoes in a large pot and cover with cold water. Add a good pinch of salt and bring to a boil 30 to 35 minutes until tender. Drain off liquid, reserving about 1 cup. Place potatoes back in pot and cook over a low heat to dry potatoes.
  2. In a small skillet, heat olive oil over low heat. Add garlic and saute 5 minutes until garlic just begins to color. Remove from heat.
  3. Mash potatoes with a masher or fork and gradually add garlic mixture. Mash until somewhat smooth, adding some reserved potato water; season with salt and pepper. 

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