Olive oil in this recipe gives us a nice change from butter. And don’t miss the variation mentioned below. It will give even more distinction to your olive oil mashed potatoes!

Be sure to use a ricer when doing this dish or one that you want to be very smooth, such as for duchess  potatoes.

1 pound Russet potatoes, quartered
1 Tablespoon salt
8 cloves garlic, sprout-out, pasted
1/2 cup

Place potatoes into pot, cover with water plus 1 ” more water. Bring to boil, reduce heat to gently simmer for 20-30 minutes. Drain. While hot place in “ricer” and press until all are done. Add garlic and olive oil a little at a time until you have the flavor you desire. Serve IMMEDIATELY!

VARIATION: Add the following fresh spice mixture to the riced potatoes with the oil and garlic. To prepare spice mixture, place into a small saute pan 1/2 Tablespoon whole peppercorns, 1/2 Tablespoon caraway seed, 1 Tablespoon whole coriander seeds, 1 Tablespoon whole fennel seed. Place over medium heat. When you start to smell the seeds, remove from the heat and place seeds into a spice grinder. Grind to fine powder and add immediately to the hot potatoes.


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