Olive Oil And Garlic Mashed Potatoes Recipes

OLIVE OIL MASHED POTATOES

Steps:

• 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.

MASHED POTATOES WITH GARLIC-OLIVE OIL

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

OLIVE OIL AND GARLIC MASHED POTATOES

Steps:

• Peel potatoes and dice into roughly 1-inch cubes. Rinse the potato cubes with cold water in a colander to remove excess starch.
• Bring water to a boil in a large pot, add 1/2 tsp salt, potatoes, and garlic cloves. Boil until potatoes are tender (10-15 minutes).
• Drain the boiled potatoes and garlic and mash. Add olive oil, rosemary, and cracked pepper whipping with a mixer or beating with a whisk until light and fluffy. Thin to desired consistency by adding warm water.
• Taste the mashed potatoes and season to taste with additional salt and pepper.
• Serve & Enjoy!

OLIVE OIL AND ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400ºF. Slice off the top 1/2 inch off the garlic head to expose a cross-section of all the cloves. (see photo in post) Drizzle a teaspoon of oil over the exposed garlic. Wrap tightly with foil. Bake for 35 minutes. When cool enough to handle, squeeze the roasted garlic out of the skins and mash them with a fork.
• Place potatoes in a large pot and cover with cold water by a couple of inches. Add two teaspoons of salt to the water. Bring to a boil and cook for 12-15 minutes, or until potatoes are tender enough for a knife to easily slide in and out.
• Save a cup of the cooking water before draining. Drain potatoes. Return them to the cooking pot over medium heat, tossing them for a minute or so, until they're dry. Add the garlic. Mash the potatoes and garlic roughly, to combine. (I recommend using a potato masher) Add 6 tablespoons of olive oil and stir through with a fork or with the masher. Thin with potato water, a little at a time, until you're happy with the texture. Season, to taste, with salt and pepper.
• Stir chopped scallions and/or parsley into the potatoes, if using.
• Serve hot. Transfer to a serving bowl. Drizzle with olive oil, if you like. (it looks nice) and garnish with some chopped parsley or parsley sprigs.

GARLIC MASHED POTATOES

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
• Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
• Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.

GARLIC MASHED POTATO WITH OLIVE OIL

Steps:

• First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.
• Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
• When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper.

OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE

Steps:

• Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
• Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.

OLIVE OIL MASHED POTATOES WITH PANCETTA

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.

OLIVE OIL GARLIC MASHED POTATOES

Steps:

• Place the potatoes, unpeeled, in a pot and cover them with cold unsalted water. They will be much tastier if you cook them without peeling.
• Bring them to a boil, covered, then take the lid off and reduce the heat to medium (or higher so it doesn't stop boiling), and cook for 25-30 minutes or until they are easily pierced with a fork. They must still be somewhat firm, as opposed to grainy.
• Drain and place them back into the pot, on the stove, and shake them until they are dry.
• Peel them with a knife. Try to take away as little flesh as possible, it's ok if there's a small amount of skin left.
• Put them back in the pot with the rest of the ingredients and mash with a potato masher until you have lumpy puree. This puree will be quite heavy and is made to be that way.