Serves: 8 (1/2 cup servings)
Preparation Time: 15 minutes
Cook Time: 15 - 20 minutes
Here's a twist on mashed potatoes using heart-healthy extra virgin olive oil instead of butter or heavy cream. These are richly garlicky and scallion-studded - a real pleaser for the taste buds! Make sure to use good quality olive oil, as it will make a huge difference. Serve as a side to meats of all kinds or in any application where mashed potatoes are needed. This recipe originally comes from the University of Wisconsin-Madison.
- 1 1/2 lb. Yukon Gold potatoes, halved or cut into 2" chunks
- 6 cloves garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 cup chopped scallions
- 3 tbsp. extra virgin olive oil
- 1 cup reserved potato cooking water
Place the potatoes, garlic and salt into a large saucepan and add enough water to cover the potatoes.
Cook over high heat and boil until the potatoes are tender, about 15 - 20 minutes.
Remove the potatoes from the heat, drain thoroughly, and return them to the pan. Mash the potatoes with a fork or a potato masher. Make sure to mash the garlic well so it is in small pieces.
Add the pepper, oil and scallions. Blend well, then slowly add the reserved cooking water, mixing as you go to create the creamy texture you desire. If you want, you don't have to use the cooking water. You could use a little splash of reduced fat milk - however, using the starchy potato water seems to create a very lovely creaminess that milk cannot rival.