Olive Oil Mashed Potatoes

NY Times (11-6-13)

 

Ingredients

  • 2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
  • 8 garlic cloves, peeled
  • Salt
  • 1/4 cup extra-virgin olive oil

Preparation

1.
Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
2.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic, then thin to desired consistency with reserved cooking liquid. Check seasoning. Beat in olive oil and serve.
YIELD
6 servings