About this Recipe
If you think mashed potatoes need butter or cream in order to be delicious, give this a try. The combination of rich potatoes, grassy olive oil, garlic, and herbs makes for a profound experience — these may well become your go-to mashed potatoes.
Potatoes are a versatile complex carbohydrate. These energy-dense spuds are full of potassium, iron, magnesium, phosphorus and zinc and rich in vitamins B3 and B6. Fun fact: the high potassium content in peeled and boiled potatoes has an inverse relationship with sodium and can counterbalance its effects. Olive oil is full of beneficial fatty acids.
Serves 4 to 6 Servings
- 1 lb (450 g) waxy potatoes (such as Yukon gold), peeled and cut into roughly 1-inch cubes
- 1 garlic clove, grated or minced
- 1/2 tsp salt
- 1/2 cup (120 ml) olive oil
- 1/2 cup (55 g) scallions, chives, or parsley, minced
- Freshly ground black pepper
Step 1Put the potatoes in a pot with enough water to cover them. Bring it to a boil, then lower the heat to a high simmer. Cook until the potatoes can be easily pierced with a knife, about 15 minutes. Strain the potatoes, then put them in a large bowl.
Step 2Add the garlic and salt. Pour in half the olive oil. Using a potato masher or large fork, break up the potatoes while incorporating the oil. You want a mixture of smooth purée and lumps: the varied texture is part of the charm. Add the herbs and the rest of the oil, mix well, and taste for seasoning. Add more salt if needed, and twist some pepper on top before serving.
Substitutions: Lots of fresh herbs, alone or in combination, can work here.
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