25 minutes
A creamy and flavorful side dish featuring mashed potatoes with a rich infusion of garlic and olive oil.
Yellow Fleshed Potatoes, peeled and cut into 1-inch chunks
0 lb
Garlic Clove, peeled
each
to taste
0.25 fluid ounces
1. Potato and Garlic Boil
In a large saucepan, bring water to a rolling boil. Add the chunks of potato, whole garlic cloves, and 2 teaspoons of salt. Maintain a brisk simmer and cook until the potatoes are fork-tender, typically about 15 minutes.
2. Drain and Reserve
Carefully drain the potatoes and garlic, ensuring to set aside 1 cup of the cooking liquid for later use.
3. Mash and Mix
Using a potato masher, blend the potatoes and garlic until smooth. Gradually beat in the olive oil, adding enough to imbue the mash with a rich, silky texture.
4. Adjust Consistency
Slowly mix in the reserved cooking liquid until the mashed potatoes reach your desired consistency.
5. Season and Serve
Taste and adjust the seasoning with additional salt if needed. Serve warm as a comforting side dish.
For creamy mashed potatoes, choose a high-starch variety like Russets or Yukon Golds.
Use a potato masher or a ricer for fluffy potatoes and avoid over-mashing.
Boil until just fork-tender for the best texture.
Gently cook the garlic over a low heat to avoid burning, allowing the flavor to meld with the oil.
Use a good-quality extra virgin olive oil for the best flavor.
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