OLIVE OIL MASHED POTATOES
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
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
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.
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.
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.
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
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 AND GARLIC WHIPPED POTATOES
Categories Garlic Potato Side Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
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.
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