Velvety Olive Oil and Garlic Mashed Potatoes

By Caroline J. Beck
December 01, 2011

The holidays are all about celebrating with family, friends and traditions, especially around the table. In areas where olives are harvested, the holidays are also a time to dress up a classic menu with as much olive oil as possible. This creamy side dish is an opportunity to do both. It’s tradition to serve mashed potatoes with your holiday dinner, but making them this silky and piquant will surprise even the most ardent fans of these simple tubers.

Serves 4-6

Ingredients:

2 lbs. Yukon Gold potatoes
2-3 whole garlic cloves, outer skins removed
1½ cups whole milk
¼ cup The Olive Oil Source medium-flavor extra virgin olive oil
Sea salt to taste
¼ cup Parmigiano-Reggiano cheese

Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside.

Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!