Here is an awesome twist on classic mashed potatoes. It helps cut down on the cholesterol, while taking absolutely nothing away from the flavor!
[lt_recipe name=”Olive oil Mashed Potatoes” summary=”I love this twist on classic mashed potatoes. You will not miss the cream and butter at all. These pack so much flavor!” servings=”4-6 servings” total_time=”25M” print=”yes” ingredients=”2 pounds Yukon gold potatoes;4 garlic cloves, peeled and minced;Kosher Salt, to taste;1/2 cup extra-virgin olive oil” ]Peel and large dice the potatoes. Add them to a large pot with cold water and the minced garlic and bring them to a boil. Cook until the potatoes are fork tender.;;Drain potatoes and garlic, reserving 1/2 cup of cooking liquid. Rice the potatoes and garlic together in a ricer and then fold in the olive oil a little at a time. Season the potatoes with kosher salt to taste as you fold in the olive oil. Reserve a couple of tablespoons of the olive oil for the top. Taste the potatoes for seasoning as you go.;;Scoop the completed potatoes into your serving bowl and drizzle the top with the remaining tablespoons of the extra virgin olive oil. Enjoy!;[/lt_recipe]
Chef Tip- Make sure that you use a really good quality of extra virgin olive oil here. Use an oil that you would use just to dip bread in, not one that you would just use to cook with. The reason is that you are really going get that olive oil flavor coming through here and you want that delicious earthiness of that good-quality oil here.
