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.
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
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 only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.
Provided by Mamas Kitchen Hope
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
- Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
- Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
- Force potatoes through a ricer into pot containing warmed olive oil.
- Gently fold in cooking water, stirring only if needed to combine.
- Taste and season with more salt and some fresh cracked black pepper, if desired.
Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1172.2, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2
SAGE AND ONION MASHED POTATOES
Slow roasting the potatoes with the onion and sage give them a delicious herb flavor. This is a holiday favorite in our home I'm sure you will enjoy as well.
Provided by - Carla -
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a greased 3 quart casserole dish, combine the potatoes and onions.
- In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
- Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
- Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
- Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
- Transfer to a serving bowl and enjoy!
OLIVE OIL MASHED POTATOES WITH PANCETTA
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BROWN BUTTER MASHED POTATOES WITH ROASTED GARLIC
These creamy mashed potatoes are made with rich browned butter, caramelized roasted garlic, and fresh herbs. A perfect dish for Thanksgiving!
Provided by Kyleigh Sage
Categories Side
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oven to 400° F.
- Peel away excess layers of papery white skin from the garlic, but leave enough layers so the head of garlic stays together. Cut about 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
- Place the garlic on a small square of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper.
- Wrap up the foil around the garlic and place on a baking sheet.
- Bake until the cloves inside are light brown and soft, 40 to 70 minutes. Check on the garlic every so often to see how it is progressing.
- Remove from the oven and let cool slightly. Then squeeze at the base of the garlic to remove the roasted cloves.
- If desired, peel the potatoes and place in a large stockpot. Cover with water and add in about 1 tablespoon of kosher salt. Bring to a boil and cook for 15-25 minutes or until fully cooked and easy to pierce with a knife.
- Drain out the water and add the cooked potatoes to the bowl of a stand mixer fitted with the paddle attachment.
- Add in the brown butter and roasted garlic cloves. Turn the mixer on low until the potatoes are fully mashed.
- Add in the sour cream, heavy cream, herbs, salt and pepper and whip the potatoes until creamy and fluffy.
- Taste and adjust seasonings if desired.
Nutrition Facts : ServingSize 1, Calories 454 kcal, Carbohydrate 4 g, Protein 2 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 146 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
SAGE AND GARLIC MASHED POTATOES
Categories Garlic Potato Side Yogurt Fall Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
- Make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
- Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
- Preheat oven to 350°F.
- While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
- Heat potatoes in oven until heated through and top with fried sage leaves.
OLIVE OIL MASHED POTATOES
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
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.
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.
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4.3/5 (8)Total Time 35 minsCategory AppetizerCalories 120 per serving
- Boil a large pot of water. Add potatoes and keep boiling on high heat for 20 minutes or until fork tender. Remove from water and let cool slightly.
- When the potatoes are slightly cooled, transfer to a baking sheet. Score the potatoes with an "X" or cross, about half an inch deep. (Not completely necessary, but I find the smashed shape to be prettier when I do this first!)
- Using the bottom of a glass or something similar (I used the bottom of a mason jar), smash the potatoes to be flat.
OLIVE OIL MASHED POTATOES RECIPE - VEGGIE SOCIETY
From veggiesociety.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 660 per serving
- Rinse the cashews well then transfer to a powerful blender covered with the hot water. Allow to soak while cooking the potatoes. Once your potatoes are done process the cashew cream on high speed until smooth and creamy. Use 1 cup for the mashed potatoes and refrigerate the rest for later use. Alternatively you can use a plain store bought plant based milk of your liking.
- In a large stock pot cover the potatoes with cold water. Bring to a boil, add the bay leaf, minced garlic and turmeric and season generously with a good pinch of sea salt. Cook until perfectly soft, approximately 15 minutes or so.
- Heat up a cast iron skillet over medium flame with about 1 tablespoon of olive oil. Add the sage leaves and fry until golden crisp, about 25 seconds or so depending on how hot the oil is. Do not step away from the pan, take good care not to burn the sage. Transfer the fried leaves to a paper towel lined plate and sprinkle with a pinch of sea salt.
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4.8/5 (5)Total Time 35 minsCategory Dinner, Side DishCalories 224 per serving
- Peel and dice the potatoes into 1-inch cubes. Place the potato cubes in a colander and rinse well with cool water to remove the excess starch.
- Place the rinsed potatoes in a large pot, fill it with enough water to cover the potatoes by one inch, then add 1/2 tsp salt.
- Cover the pot with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, remove the lid, and reduce the heat to medium. Continue to boil the potatoes for about 10 minutes, or until they are very soft (they should break apart when pierced with a fork).
- While the potatoes are boiling, prepare the garlic infused olive oil. Mince the garlic and add it to a small sauce pot or skillet with the olive oil. Heat the oil and garlic over medium-low heat. Let the garlic sizzle in the oil for 1-2 minutes, or just until the garlic is slightly softened, but not brown. You just want to take the spicy raw bite off the garlic flavor. Remove the sauce pot from the heat and set it aside.
OLIVE OIL MASHED POTATOES WITH GARLIC & ROSEMARY - BUTTERY ...
From toriavey.com
5/5 (10)Calories 257 per servingCategory Side Dish
- Add extra virgin olive oil to a small skillet. Place the garlic cloves in the skillet. Heat the olive oil over medium for 2-3 minutes, watching carefully, until it just begins to sizzle around the edges of the cloves. Don't let them sizzle too long or you will start to fry them.
- Reduce heat to low/medium low. Stir well to coat the cloves in the hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden. While garlic is roasting, proceed to next step.
- Wrap the 2 sprigs of rosemary in a piece of cheesecloth and tie in a bundle.Fill a large saucepan with enough water to cover the potatoes by 2-3 inches. Boil the water.
- Add 2 teaspoons of salt to the cooking water after it starts boiling. Add the potato chunks to the boiling water along with the rosemary bundle. Let the potatoes cook for roughly 20 minutes until tender.When garlic is done roasting, remove the roasted cloves with a slotted spoon and let the oil cool.
OLIVE OIL & HERB MASHED POTATOES RECIPE - EATINGWELL
From eatingwell.com
Category Gluten-Free Thanksgiving Side Dish RecipesCalories 215 per servingTotal Time 40 mins
- Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and 1 tablespoon salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
- Meanwhile, crush the remaining 1/8 teaspoon salt with garlic, parsley, rosemary, sage, thyme and 1/8 teaspoon pepper in a mortar and pestle until a paste forms. (Or very finely chop garlic and herbs, then combine with salt and pepper in a bowl.) Stir in oil.
- Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
MASHED POTATOES WITH MANCHEGO AND OLIVE OIL - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 12
- Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
- Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
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DAIRY FREE MASHED POTATOES (WITH GARLIC + OLIVE OIL ...
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4.3/5 (23)Calories 215 per servingCategory Sides
- Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).
- Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
- Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.
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- With a sharp knife, slice the top off of each of the bulbs of garlic. Drizzle the open end of each with approximately 1 teaspoon olive oil, and wrap it in foil. Bake in a 400° F (204° C) oven for half an hour or until soft. (I use my toaster oven for this.)
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Cuisine AmericanCategory Side DishServings 6Total Time 45 mins
- Rinse the potatoes, then add them to a pot and cover them with water (about an inch or two above the potatoes.) Bring the water to a boil, and let the potatoes boil for 10 to 15 minutes or until soft. Remove the potatoes from the pot and drain them.
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- Place the potatoes in a large saucepan and add enough cold water to cover them by a few inches. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape. Drain the potatoes and let stand until cool enough to handle.
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