Best 4 Mashed Potatoes With Extra Virgin Olive Oil Recipes

MASHED POTATOES WITH EXTRA-VIRGIN OLIVE OIL

Steps:

• Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.)
• Transfer potatoes to large bowl. Drizzle with remaining tablespoon olive oil and serve.

OLIVE OIL MASHED POTATOES

Steps:

• Preheat oven to 375 degrees F. Cut off the tips on each garlic head, then place each garlic head on a square of foil, drizzle with olive oil, and wrap the foil to seal. Roast in the oven until the garlic is tender throughout (about 30 to 40 minutes, depending on the size of the garlic head). Let cool slightly, then squeeze the garlic cloves into a small bowl and mash with the remaining olive oil and the salt.
• Meanwhile, put the potatoes in a pot with water to cover by 1 inch. Bring to a simmer, and cook until tender all the way through-about 15 to 20 minutes, depending on size. Let the potatoes cool slightly, then peel and set aside. In the pot used to cook the potatoes, warm the milk over low heat. Add the potatoes and garlic paste, and coarsely mash with a potato masher. Serve hot.

OLIVE OIL MASHED POTATOES

Steps:

• Peel and cut potatoes into 2 inch chucks.
• Cover potatoes with cold water and salt.
• Boil, partially covered until tender, 12 to 15 minutes.
• Reserve 1 cup cooking water and drain potatoes.
• Heat oil in a pot over medium heat and remove from heat.
• Force potatoes through potato ricer into oil in pot(you really need a potato ricer for this recipe).
• Stir in cooking water, salt and pepper to taste.

OLIVE OIL MASHED POTATOES

Steps:

• Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
• Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
• Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
• Force potatoes through a ricer into pot containing warmed olive oil.
• Gently fold in cooking water, stirring only if needed to combine.
• Taste and season with more salt and some fresh cracked black pepper, if desired.