Olive Oil And Garlic Whipped Potatoes Recipes

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 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.

OLIVE OIL AND GARLIC WHIPPED POTATOES

Steps:

• Preheat oven to 400°F.
• Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap tightly in foil. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and on a plate with a fork mash garlic pulp until smooth.
• While garlic is roasting, peel potatoes and cut into 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Add garlic pulp, 3/4 cup oil, milk, salt, nutmeg, and pepper and with an electric mixer beat until smooth.
• Serve potatoes drizzled with remaining 1/4 cup oil.

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.

OLIVE OIL MASHED POTATOES

Steps:

• Preheat oven to 375 degrees F. Cut off the tips on each garlic head, then place each garlic head on a square of foil, drizzle with olive oil, and wrap the foil to seal. Roast in the oven until the garlic is tender throughout (about 30 to 40 minutes, depending on the size of the garlic head). Let cool slightly, then squeeze the garlic cloves into a small bowl and mash with the remaining olive oil and the salt.
• Meanwhile, put the potatoes in a pot with water to cover by 1 inch. Bring to a simmer, and cook until tender all the way through-about 15 to 20 minutes, depending on size. Let the potatoes cool slightly, then peel and set aside. In the pot used to cook the potatoes, warm the milk over low heat. Add the potatoes and garlic paste, and coarsely mash with a potato masher. Serve hot.

KAREN BARNABY'S OLIVE OIL AND GARLIC MASHED POTATOES

Steps:

• Peel the potatoes and cut into 1 1/2 inch pieces.
• Place in a deep pot and add 2 cups chicken stock . If needed, add cold water to cover potatoes.
• Bring to boil and add salt. Cook until the potatoes are tender, about 20 minutes.
• Drain potatoes well, reserving about 2/3 cup of the stock.
• Press the potatoes through a ricer back into the pot. If you don't have a ricer, return potatoes to the pot and mash by hand until smooth.
• With a wooden spoon, slowly beat in the olive oil. Add the reserved stock,a little at a time, until the potatoes are light and fluffy. You may not need all the stock.
• Stir in the butter and garlic and adjust the seasoning if needed.