Garlic and Olive Oil Mashed Potatoes

I saw this recipe on America’s Test Kitchen show and it looked great. So finally I had an opportunity to make them. Check out americastestkitchen.com for more wonderful recipes!

Enjoy!

 

Garlic and Olive Oil Mashed Potatoes
from the Episode: Bistro Steak Dinner

As this dish is denser and more intensely flavored than traditional mashed potatoes, our suggested serving size is smaller than you might expect. These potatoes make a fine accompaniment to simply seasoned grilled meats, fish, and poultry.

Serves 6

2 pounds russet potatoes , unpeeled and scrubbed
5 medium cloves garlic , peeled
2 teaspoons kosher salt plus 1/8 additional teaspoon
1/2 cup extra virgin olive oil plus 2 additional tablespoons
1/2 teaspoon ground black pepper 
2 teaspoons fresh lemon juice from 1 lemon

1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes.

2. While potatoes are simmering, mince 1 garlic clove (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher 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 cloves garlic (or press through garlic press). Place in small saucepan with 1/4 cup olive 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. Drain cooked potatoes; set food mill or ricer over now-empty saucepan. Using paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.

5. Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.

Step-by-Step: Bye-Bye, Bite


4 Parts Cooked Garlic PLUS

1 Part Raw Garlic EQUALS Balanced Flavor
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2 Comments on “Garlic and Olive Oil Mashed Potatoes”

  1. bakingblonde says:

    Those look and sound so amazing!!
    I love your blog for great recipes I would actually make and enjoy! Just good old comfort food with a slight twist, always satisfying, never boring!!

  2. Kate says:

    This was very good, but next time I would use about half the amount of lemon. It over powers it just a bit too much.


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