Mashed Potatoes with Garlic Olive Oil

Mashed Potatoes with Garlic Olive Oil

We like to use Calivirgin Guilty Garlic Olive Oil or Calivirgin White Truffle Olive Oil

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Mashed Potatoes with Garlic Olive Oil
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Course Side Dish
Servings
4-6
Ingredients
  • 1 1/2 pounds Yukon gold potatoes peeled and quartered
  • 1 tbsp sea salt plus more to taste
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 2-3 cloves garlic, smashed and peeled
  • fresh ground pepper to taste
  • flat leaf parsley chopped (optional)
Course Side Dish
Servings
4-6
Ingredients
  • 1 1/2 pounds Yukon gold potatoes peeled and quartered
  • 1 tbsp sea salt plus more to taste
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 2-3 cloves garlic, smashed and peeled
  • fresh ground pepper to taste
  • flat leaf parsley chopped (optional)
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Rating: 0
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Instructions
  1. Cover the potatoes with cold water by 1 inch in a stockpot. Add salt and bring to a boil. Partially cover and simmer until very tender, about 15 minutes depending on their size. Reserve 1 cup of cooking water and drain.
  2. Meanwhile in a small pot on very low heat, cook the olive oil with the garlic cloves. Cook for 20 minutes keeping an eye to make sure the garlic does not burn. The garlic cloves should gradually turn a deep gold. Remove and discard the garlic.
  3. Return the drained potatoes to the pot, add the garlicky olive oil, pinch of sea salt and fresh black pepper. Mash with a potato masher or fork. Add the reserved cooking water as needed, a tablespoon at a time, to loosen the mash. Beat in the parsley if using. Serve.
Recipe Notes

Recipe Courtesy of Ann @ Cook for your Life


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