Olive Oil Mashed Potatoes with Roasted Garlic
Ingredients
The potatoes
-
1 ½
lbs
Russet potatoes
-
1 ½
lbs
Yukon Gold potatoes
The garlic and oil
-
1
small head
garlic
-
⅓
cup
olive oil
-
2
strips
lemon peel
-
1
sprig
fresh thyme
-
1
sprig
fresh rosemary
The broth and seasoning
-
¾
cup
vegetable stock
-
to taste
sea salt
-
to taste
ground black pepper
-
1-2
teaspoons
lemon juice
Instructions
- Preheat the oven to 450°F.
- Cut the top quarter off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 45 minutes until tender.
- Infuse the olive oil by simmering it with lemon peel, thyme, and rosemary for a minute, then discard the herbs.
- Peel and quarter the potatoes, rinse under cold water, and place them in a pot covered with salted water.
- Boil the potatoes until tender, about 20 minutes, then drain and return them to the pot to dry.
- Add vegetable stock to the infused olive oil and heat until simmering.
- Squeeze the roasted garlic into the potatoes, add salt and pepper, and mash until smooth.
- Stir in the hot olive oil and vegetable stock mixture, then add lemon juice and adjust seasoning as needed.
- Serve warm with reserved infused olive oil and herbs on top.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
3g
Sodium
300mg
Cholesterol
0mg
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