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Garlic Mashed Potatoes with Olive Oil

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  • 2 lb Russet / Yukon Gold potatoes
  • 8 Garlic cloves,unpeeled,large
  • 1 1/2 ts Salt
  • Pepper,freshly ground
  • 1/4 c Olive oil,extra-virgin


1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender.
2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.
3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) 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.
4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File