Olive Oil Mashed Potatoes Lidia Bastianich Recipes

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OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)



Olive Oil Mashed Potatoes (Lidia Bastianich) image

Make and share this Olive Oil Mashed Potatoes (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb yukon gold potatoes or 1 lb idaho potato, scrubbed but unpeeled
salt
1/4 cup olive oil
fresh ground pepper, preferably white

Steps:

  • Pour enough water over the potatoes in a large pot to cover them by three fingers.
  • Season the water with salt; bring to a boil.
  • Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
  • Drain potatoes and let stand until cool enough to handle.
  • Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
  • Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
  • *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
  • Remove pan from heat and cool to room temperature before adding to the riced potatoes.
  • *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
  • Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

Nutrition Facts : Calories 218.1, Fat 13.6, SaturatedFat 1.9, Sodium 4.8, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Try this recipe for a delicious Italian rendition of mashed potatoes. I recall that my grandma would fork-mash boiled potatoes, drizzle some extra-virgin olive oil, and sprinkle with coarse sea salt. Here I added some roasted garlic cloves, very much an Italian American favorite.

Yield serves 4 to 6

Number Of Ingredients 5

2 heads garlic
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
2 1/2 pounds medium russet potatoes
1 cup whole milk

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.

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