Garlic Mashed Potatoes
Ingredients
The potatoes
-
2
pounds
Yukon gold or butterball potatoes, peeled
-
2
teaspoons
sea salt, divided
The garlic
The seasoning and oil
-
⅓
cup
extra-virgin olive oil
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
optional
butter for serving
-
optional
chopped chives and/or rosemary for sprinkling
Instructions
- Preheat the oven to 350°F.
- Roast the garlic by trimming the top of the garlic bulb, drizzling with olive oil, sprinkling with salt, wrapping in foil, and roasting for 40 to 60 minutes until golden brown.
- Peel the potatoes and place them in a large pot covered with 1 inch of cold water and 1 teaspoon of salt.
- Boil the potatoes until fork-tender, about 20 minutes, and reserve 1 cup of the cooking liquid before draining.
- Mash the potatoes using a ricer or potato masher into a large bowl.
- Fold in the roasted garlic paste, olive oil, reserved cooking liquid, salt, and pepper until creamy, adjusting the consistency with more cooking liquid if needed.
- Serve hot with optional butter, rosemary, and chives.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
400mg
Cholesterol
0mg
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