• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Russet / yukon gold potatoes

  2. 8 Garlic cloves - unpeeled, large

  3. 1 1/2 teaspoons 7 1/2ml Salt

  4. Pepper - freshly ground

  5. 1/4 cup 59ml Olive oil - extra-virgin

Instructions Jump to Ingredients ↑

  1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender.

  2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.

  3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper.

  4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion.


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