Olive Oil Mashed Potatoes with Rosemary and Garlic
User Reviews
5
Olive Oil Mashed Potatoes with Rosemary and Garlic
Description
The recipe begins by roasting whole peeled garlic cloves slowly in extra virgin olive oil over low heat until they become soft, tender, and golden. This process mellows the garlic's sharpness and infuses the oil with flavor. Simultaneously, peeled and chunked Yukon gold potatoes are boiled with a bundle of fresh rosemary tied in cheesecloth and salt until tender.
Once cooked, the potatoes are drained and mashed together with the roasted garlic and the flavored olive oil. This technique results in a smooth yet rustic mash with subtle fragrant notes from the garlic and rosemary. The seasoning is adjusted with salt and pepper to taste, allowing the natural flavors to shine.
This dish serves as a versatile side, pairing well with roasted meats or vegetable dishes, providing a delicate garlic and herbal character without heaviness from butter or cream.
Ingredients
- 2 pounds potato peeled and cut into 1-inch chunks, Yukon gold variety
- 1/4 cup extra virgin olive oil
- 6 garlic peeled - remove any green germs/sprouts from the cloves, cloves
- 2 rosemary sprigs, fresh
- salt to taste
- black pepper to taste, or white pepper
Instructions
- Add extra virgin olive oil to a small skillet. Place the garlic cloves in the skillet. Heat the olive oil over medium for 2-3 minutes, watching carefully, until it just begins to sizzle around the edges of the cloves. Don't let them sizzle too long or you will start to fry them.
- Reduce heat to low/medium low. Stir well to coat the cloves in the hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden. While garlic is roasting, proceed to next step.
- Wrap the 2 sprigs of rosemary in a piece of cheesecloth and tie in a bundle.Fill a large saucepan with enough water to cover the potatoes by 2-3 inches. Boil the water.
- Add 2 teaspoons of salt to the cooking water after it starts boiling. Add the potato chunks to the boiling water along with the rosemary bundle. Let the potatoes cook for roughly 20 minutes until tender.When garlic is done roasting, remove the roasted cloves with a slotted spoon and let the oil cool.
- When potatoes are done cooking, remove the rosemary bundle and discard. Reserve 1 cup of the cooking water before draining the potatoes in a colander. Return potatoes to the hot pot. Use an electric hand mixer or a potato masher to begin mashing the potatoes. Be sure to beat on the lowest speed throughout the process. When the potatoes have turned crumbly, add all of the olive oil and a bit of the cooking water (adding 1-2 tablespoons at a time) and continue mashing until the texture you desire is achieved. Add additional salt and pepper to taste as desired.
- I prefer a using an electric hand mixer for a very smooth, creamy mash. One caveat - you should ONLY mix until you achieve the desired texture. If you mix too long or on too high a speed, your potatoes will become gummy. You can also use a hand masher if you prefer, which will eliminate the risk of gummy potatoes. Hand masher tends to work better for very large batches.
- The olive oil will impart a nice mild garlic flavor to the potatoes. If you want a very garlicky mash, you can mince the roasted garlic cloves and stir them into the mash. Taste before adding; my family prefers it without the added garlic.
- Serve hot.
Notes
- The recipe yields approximately 3 cups, with a serving size of about 3/4 cup each.
- Use mild, smooth extra virgin olive oil for the best flavor.
- Remove the green germ inside garlic cloves before roasting to avoid bitterness.
- When doubling the recipe, increase salt in the boiling water moderately (e.g., use 3 teaspoons instead of double), then adjust seasoning after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 459mg | 19% |
| Potassium | 954mg | 20% |
| Fiber | 5g | 20% |
| Vitamin C | 27.2mg | 30% |
| Calcium | 76mg | 8% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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