The Potato That Changed My Mind
I used to think mashed potatoes needed loads of butter. Then I tasted these. The olive oil makes them so rich and silky. I still laugh at that. My old idea was so wrong.
This recipe matters because it’s kinder to your belly. Olive oil is a happy fat. It makes you feel good after eating. Doesn’t that sound better than feeling heavy?
Why We Keep the Skins On
We boil the potatoes with their jackets on. This is my favorite trick. It lets all the good flavor stay inside the potato. The skins slip right off after cooking.
This matters for taste. Water won’t get in and make the potatoes soggy. You get a fluffy, dry mash ready for our garlicky oil. What’s your favorite potato trick? I’d love to know.
The Magic of Two Garlics
We use garlic two ways here. One clove gets mashed raw with salt. It’s sharp and bright. The other cloves cook slow in olive oil. They become sweet and golden.
When you mix them, magic happens. You get every kind of garlic flavor. Fun fact: Rubbing raw garlic with salt turns it into a paste. It tames the sharp bite! Doesn’t that smell amazing when it cooks?
Mashing Without the Mess
Please, use a food mill or ricer if you can. I know it’s one more tool. But it makes the potatoes so light. No gluey lumps at all.
My grandson calls it the “potato cloud maker.” I think that’s just right. If you don’t have one, a regular masher will work. Just mash gently. Do you have a kitchen tool you couldn’t live without?
Bringing It All Together
Now, fold the golden garlic oil into the potato clouds. Add the lemon juice too. It’s just a little squeeze. This is the secret.
That lemon makes everything sing. It cuts the rich oil. It wakes up all the flavors. You’ll taste the difference. Give it a stir and taste. What would you serve these dreamy potatoes with? Tell me your plan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 pounds | Unpeeled and scrubbed |
| Garlic cloves | 5 medium | Peeled |
| Kosher salt | 2 tsp + ⅛ tsp | Divided |
| Extra virgin olive oil | ½ cup + 2 tbsp | Divided |
| Ground black pepper | ½ teaspoon | |
| Fresh lemon juice | 2 teaspoons | From 1 lemon |
Creamy Garlic Olive Oil Mashed Potatoes: A Hug in a Bowl
Hello, my dear. Come sit. Let’s make my favorite mashed potatoes. They are creamy and full of garlicky goodness. We use olive oil instead of butter. It makes them taste so fresh and light. I learned this from a friend years ago. Doesn’t that smell amazing already?
We leave the skins on the potatoes while they boil. This keeps all the flavor inside. Trust me on this. The secret is in the garlic. We use it two ways. One raw, one cooked. It makes the flavor sing. I still laugh at how simple it is.
Here is how we make our cozy bowl of comfort. Follow these steps with me.
- Step 1: Put your scrubbed potatoes in a big pot. Cover them with cold water. Bring the water to a boil. Then, turn the heat down to a gentle bubble. Let them cook until they are very tender. This takes about 45 minutes. (A hard-learned tip: a simmer, not a rolling boil, keeps them from falling apart!).
- Step 2: While the potatoes cook, let’s work on the garlic. Mince one clove very fine. Sprinkle a little salt on it. Use the flat side of your knife to mash it into a paste. This trick makes the garlic flavor so smooth. It’s my favorite kitchen magic.
- Step 3: Now, mince the rest of the garlic. Cook it gently in a quarter cup of olive oil. Stir it until it’s soft and golden. This makes the oil taste like garlic sunshine. Pour it all into the bowl with your raw garlic paste. Can you guess why we use both raw and cooked garlic? Share below!
- Step 4: Your potatoes should be ready. Drain all the water from the pot. Let the potatoes cool just until you can handle them. Then, peel the skins right off. They will slip off so easily. Push the peeled potatoes through a food mill or ricer back into the pot. This makes them fluffy as clouds.
- Step 5: To our garlic bowl, add the rest of the salt, pepper, lemon juice, and olive oil. Whisk it all together. Now, gently fold this golden mixture into your fluffy potatoes. Give it one last gentle stir. And there you have it. A bowl of pure, garlicky comfort.
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4-6 servings
Category: Dinner, Sides
Three Tasty Twists to Try
This recipe is like a favorite sweater. It’s cozy as is, but you can dress it up. Here are three fun ways to change it. Try one next time you feel adventurous.
- Herb Garden: Stir in a big handful of fresh chopped rosemary or chives. It tastes like a summer garden.
- Sun-Drenched: Add a spoonful of sun-dried tomato paste. It gives a lovely sweet and tangy twist.
- Zesty Lemon: Use the zest from your lemon, too. It makes the whole dish bright and cheerful.
Which one would you try first? Comment below!
Serving Your Masterpiece
These potatoes love company. They are wonderful with a simple roast chicken. Or try them next to some juicy pork chops. For a pretty plate, drizzle a little extra olive oil on top. Sprinkle with black pepper. It looks so fancy.
What to drink? A cold glass of apple cider is perfect. For the grown-ups, a light, crisp white wine pairs beautifully. It cuts through the richness just right.
Which would you choose tonight? The cozy cider or the crisp wine? I think I know my answer.
Keeping Your Mashed Potatoes Happy
Let’s talk about keeping these potatoes creamy. They are best fresh. But you can save them for later. Pop them in a sealed container in the fridge. They will keep for three days.
You can freeze them, too. I use a freezer bag. Flatten the bag to save space. Thaw it in the fridge overnight when you are ready. I once froze a big batch for my grandson’s visit. It was a lifesaver on a busy day.
Reheating is simple. Use a pot on the stove. Add a splash of milk or olive oil. Stir gently over low heat. This brings back the creamy texture. Batch cooking like this saves time and stress. It means a cozy meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes potatoes can be tricky. Do not worry. Here are easy fixes. First, lumpy potatoes. A food mill or ricer fixes this. I remember when I used a fork. My potatoes were always lumpy.
Second, gluey or gummy potatoes. This happens if you over-mix. Fold the ingredients gently. Do not beat them. Treat them like a cloud. This matters for perfect, fluffy texture.
Third, bland flavor. Taste your potatoes at the end. Always adjust the salt. The lemon juice is key. It makes the other flavors sing. Getting this right builds your cooking confidence. Which of these problems have you run into before?
Your Potato Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead? A: Absolutely. Follow the fridge tips above. Reheat gently before serving.
Q: What if I do not have a lemon? A: A tiny bit of white wine vinegar works. It gives a similar bright taste.
Q: Can I double the recipe? A: You can. Use a bigger pot. Cooking time stays about the same.
Q: Any optional tips? A: Try a sprinkle of fresh rosemary. Fun fact: Rosemary grows like a weed in my garden. Which tip will you try first?
From My Kitchen to Yours
I hope you love these potatoes. They are simple and full of love. Cooking is about sharing and making memories. My kitchen is always open for your stories.
I would love to hear from you. Tell me about your time in the kitchen. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Creamy Garlic Olive Oil Mashed Potatoes
Description
Garlic and Olive Oil Mashed Potatoes
Ingredients
Instructions
- Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes.
- While potatoes are simmering, mince 1 garlic clove (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.
- Mince remaining 4 cloves garlic (or press through garlic press). Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.
- Drain cooked potatoes; set food mill or ricer over now-empty saucepan. Using paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.
- Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.
Notes
- For a smoother texture, pass the potatoes through the ricer or food mill while still hot. Adjust seasoning with additional salt and pepper to taste.