EVOO Mashed Potatoes

    If you've never tried mashed potatoes with a high quality EVOO instead of butter- don't miss out!


    2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
    8 garlic cloves, peeled
    ¼ cup extra-virgin olive oil - Try with Leccino or Arbequina for best results


    Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
    Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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