Mashed potatoes go great with many dishes. The creamy, buttery texture of the potatoes is the perfect comfort food. The little extra effort you need to make homemade mashed potatoes is well worth it. This recipe adds flavorful garlic and olive oil to make the potatoes extra special.
4 – large Idaho potatoes
8 – cloves garlic
1/3 – cup whole milk (heated)
5 – tbls. unsalted butter
4 – tbls. extra virgin olive oil
2 – tsp. salt
Fill a medium sized pot with water and bring it to a boil. Peel the potatoes, rinse them in cold water and then quarter them. When the water begin to boil, add 1 teaspoon salt and the potatoes. Put the lid on the pot and bring it back to a boil. Once boiling, reduce the flame to medium-low and let cook at a light boil for about 10-12 minutes or until a fork goes through the potato pieces with ease.
In the meantime, peel the garlic and smash it with the side of a large kitchen knife. Pour extra virgin olive oil in a small skillet and add the garlic. Sauté on a medium-low flame turning often to ensure it does not burn. After the garlic begins to soften, smash each piece with a fork to release all the flavor into the oil. Cook another minute or two. Turn off the heat and remove the garlic pieces from the oil. Set aside until the potatoes are ready.
When the potatoes are cooked, drain them in a collander. Return them to the pot and add the butter, 1 teaspoon salt (more if you prefer), and mash with a potato masher or you can also use a hand mixer. Add the warm milk to the potatoes and continue mashing. Pour the garlic olive oil into the mashed potatoes. Mix well until smooth and creamy.
Makes 4-6 servings