Garlic mashed potatoes with olive oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet / Yukon Gold potatoes |
| 8 | Garlic cloves,unpeeled,large | |
| 1½ | teaspoon | Salt |
| Pepper,freshly ground | ||
| ¼ | cup | Olive oil,extra-virgin |
Directions
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.
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