A Mediterranean take on mashed potatoes, flavored with extra-virgin olive oil and garlic rather than dairy products such as butter or milk and completely vegan.
Mashed Potatoes with Garlic and Olive Oil
Course: SidesCuisine: ItalianDifficulty: SimpleServings
4
servingsPrep time
20
minutesCooking time
40
minutesA Mediterranean take on mashed potatoes, flavored with extra-virgin olive oil and garlic rather than dairy products such as butter or milk and completely vegan.
Ingredients
2 lbs potatoes, preferably Yukon Gold potatoes, unpeeled
5 garlic cloves, minced
salt and pepper
10 tablespoons extra virgin olive oil
2 teaspoons lemon juice
Method
- Place potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-high and let simmer until potatoes are cooked through and tender, 40 – 45 minutes.
- Meanwhile, place 1 minced garlic clove on a cutting board and sprinkle with 1/8 teaspoon of salt. Using the flat side of a chef’s knife (it has a wide, long blade), drag garlic and salt back and forth across the cutting board in small circular motions until garlic is ground into a smooth paste. Transfer the garlic paste to a small bowl and set aside. Cook the remaining garlic and 4 tablespoons of oil in a small saucepan over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden brown, ca. 5 minutes. Transfer the oil – garlic mixture to the bowl with the raw garlic paste.
- Drain the potatoes and set a potato ricer over the now-empty pot. Using a paring knife peel the potatoes and process them through the ricer into the pot. If you don’t have a ricer mash the potatoes thoroughly with a potato masher.
- Add lemon juice, about 2 teaspoons of salt, 1/2 teaspoon of pepper, and the remaining 6 tablespoons of olive oil to the bowl with the garlic mixture and whisk to combine. Fold mixture into mashed potatoes and serve.
