Garlic Mashed Potatoes with Olive Oil
Who doesn't like garlic mashed potatoes? If you pass them up because you are on a restricted diet, you can have these. Note that there is no butter or cream which makes them low-fat and cholesterol free! These are not your Thanksgiving or steak house mashed potatoes, but not a bad substitute.
I used Yukon Gold potatoes which have a thin skin, so I chose to leave the peels on. It's important to use the best garlic you can find. Mine had a hint of green and the "green" flavor came out in the product. Also use an olive oil that you like the flavor of. You can kick these up a notch by adding fresh herbs or spices. I think scallions would be a nice addition.
The mashed potatoes turned out nice and soft and the olive oil made them so very creamy - almost as good as the real thing!
Success meter: (1-3): 3
Garlic Mashed Potatoes with Olive OilServes 4
2 lbs russet or Yukon Gold potatoes
8 large unpeeled garlic cloves
1 ½ tsp salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially cover, and cook for 30 minutes, or until tender.
Drain the potatoes and garlic, reserving the water. Boil the potato water and reduce to 1 cup.
Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer, or through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper.
Heat the olive oil. At the table, pour 1 Tbl. of hot oil on each portion.
A Passion for Potatoes/Lydie Marshall
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