Garlic and Olive Oil Mashed Potatoes
INGREDIENTS:
- 2 pounds of potatoes. I suggest russet. I leave the skin on but you can take it off.
- 8 cloves of garlic peeled
- 2 teaspoon of kosher salt
- 1/2 cup of a good quality extra virgin olive oil
- 1 teaspoon black pepper
Cut the potatoes into 1 inch thick slices, place in a large saucepan and cover with cold water. Bring to a boil then reduce to a low heat and simmer for 30 minutes or until done. Test with a knife to be sure the potatoes are done. The knife should slide in without resistance.
When you are cooking the potatoes take the garlic cloves and place in a small saucepan. Add the olive oil and on a very low heat. Cook the garlic infusing it into the olive oil for the same 30 min you are cooking the potatoes. Make sure not to bring to a sizzling boil! You just want to low simmer stirring the garlic a few times to cook evenly. At the end of the 30 minutes check the garlic by removing a clove and testing to be sure it is very soft. At this point, remove the oil from the heat, you should have a delicious aroma of garlic. Set the oil and garlic mixture aside.
Drain the potatoes and place them in a large bowl or your mixer. Slowly pour the garlic and oil mixture into the bowl or mixer add the salt and pepper and mash. This can also be done with a hand masher. Be sure to smash the garlic cloves into the potatoes! I like my mashed potatoes a little chunky but you can mash to the consistency you like. You can adjust your salt and pepper.
I hope you enjoy my garlic olive oil mashed potatoes!
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