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.
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!
GARLIC MASHED POTATO WITH OLIVE OIL
Make Delia's garlic mash potato recipe even better with a glug of garlic infused olive oil.
Provided by Delia Smith
Categories Side dishes
Yield Serves 4
Number Of Ingredients 5
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.
MASHED POTATOES WITH GARLIC-OLIVE OIL
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATOES WITH OLIVE OIL AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
- Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.
OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 45m
Number Of Ingredients 7
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.
KAREN BARNABY'S OLIVE OIL AND GARLIC MASHED POTATOES
From a well known Canadian chef. These are a little lighter than normal mashed potatoes, and full of flavour.
Provided by Jan in Lanark
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 385.5, Fat 25.3, SaturatedFat 6.6, Cholesterol 18.9, Sodium 183.1, Carbohydrate 34.3, Fiber 3.8, Sugar 3.2, Protein 6.6
OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)
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
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 GARLIC MASHED POTATOES
I love this recipe! Personally, I like potatoes that have an irregular texture, so I'm posting the recipe like that. You might want to use more broth and another mashing technique if you like them smoother and lighter.
Provided by Elie de Combys
Categories Mashed Potatoes
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 456.1, Fat 18.4, SaturatedFat 2.6, Sodium 68.9, Carbohydrate 67.7, Fiber 10.4, Sugar 4.9, Protein 7.3
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