Garlic And Olive Oil Mashed Potatoes

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

2 pounds russet potatoes
5 garlic cloves, peeled
1-1⁄4 teaspoons salt
1⁄2 cup plus 2 tablespoons extra-virgin olive oil
1⁄2 teaspoon pepper
2 teaspoons lemon juice

Instructions

  1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, then reduce heat to medium-low and simmer until just tender (paring knife can be slipped in and out of potatoes with very little resistance), 40 to 45 minutes.
  2. While potatoes are simmering, mince 1 garlic clove, then place on cutting board and sprinkle with 1⁄8 teaspoon salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.
  3. Mince remaining 4 garlic cloves. Place in small saucepan with 1⁄4 cup oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.
  4. Set ricer or food mill over now-empty saucepan. Using potholder (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.
  5. Add remaining 1-1⁄8 teaspoons salt, pepper, lemon juice, and remaining 6 tablespoons oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.

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