GARLIC MASHED POTATOES WITH OLIVE OIL
Preparation - Easy
IF you thought potatoes could be mashed only with masses of butter and cream, try this for a new vision of that essential accompaniment to the blue-plate special. Baking potatoes, because of their drier flesh, seem to take more kindly to mashing than waxy potatoes. Don't try to mash potatoes with a food processor - they just get gluey.
Large saucepan, potato masher or similar.
- 2 1/2 pounds baking potatoes
- salt to taste
- 6 garlic cloves, peeled
- 1/3 cup extra-virgin olive oil or more to taste
- freshly ground black pepper to taste
- PEEL the potatoes if you wish. Or peel half and leave the other half with the skins on.
- CUT the potatoes in half and plunge them into a large pot of rapidly boiling water. Add the whole garlic cloves and cook, covered, until the potatoes are very tender - about 25 minutes
- DRAIN the potatoes and garlic well and turn them into a warm serving bowl.
- USING a potato masher, mash them coarsely, adding the olive oil a little at a time.
- WHEN all the oil has been added, taste and add more salt if needed and an abundance of black pepper.
- SERVE immediately.
Nutritional Data, per portion
Calories 260 Carbohydrate 35g Saturated Fat 12g
Protein 4g Sodium l12mg Monounsaturated Fat l0g
Fat 13g Cholesterol 0
Mediterranean Diet Cookbook
Nancy Harmon Jenkins