MASHED POTATOES WITH GARLIC-OLIVE OIL
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.
Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
GARLIC MASHED POTATO WITH OLIVE OIL
Make Delia's garlic mash potato recipe even better with a glug of garlic infused olive oil.
Provided by Delia Smith
Categories Side dishes
Yield Serves 4
Number Of Ingredients 5
Steps:
- First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.
- Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
- Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
- When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper.
OLIVE OIL AND ROASTED GARLIC MASHED POTATOES
Delicious creamy olive oil and roasted garlic mashed potatoes are made with no cream or butter. They're dairy-free and vegan.
Provided by Lisa
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Slice off the top 1/2 inch off the garlic head to expose a cross-section of all the cloves. (see photo in post) Drizzle a teaspoon of oil over the exposed garlic. Wrap tightly with foil. Bake for 35 minutes. When cool enough to handle, squeeze the roasted garlic out of the skins and mash them with a fork.
- Place potatoes in a large pot and cover with cold water by a couple of inches. Add two teaspoons of salt to the water. Bring to a boil and cook for 12-15 minutes, or until potatoes are tender enough for a knife to easily slide in and out.
- Save a cup of the cooking water before draining. Drain potatoes. Return them to the cooking pot over medium heat, tossing them for a minute or so, until they're dry. Add the garlic. Mash the potatoes and garlic roughly, to combine. (I recommend using a potato masher) Add 6 tablespoons of olive oil and stir through with a fork or with the masher. Thin with potato water, a little at a time, until you're happy with the texture. Season, to taste, with salt and pepper.
- Stir chopped scallions and/or parsley into the potatoes, if using.
- Serve hot. Transfer to a serving bowl. Drizzle with olive oil, if you like. (it looks nice) and garnish with some chopped parsley or parsley sprigs.
Nutrition Facts : Calories 243 calories, Sugar 2 g, Sodium 609.2 mg, Fat 14.2 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 28 g, Fiber 4.2 g, Protein 3.1 g, Cholesterol 0 mg
OLIVE OIL MASHED POTATOES
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Categories dinner, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- 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.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram
OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 45m
Number Of Ingredients 7
Steps:
- Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
- Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.
MASHED POTATOES WITH GARLIC-OLIVE OIL RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 10
Steps:
- 1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blended. 2. Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, cheese.
OLIVE OIL AND GARLIC WHIPPED POTATOES
Categories Garlic Potato Side Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap tightly in foil. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and on a plate with a fork mash garlic pulp until smooth.
- While garlic is roasting, peel potatoes and cut into 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Add garlic pulp, 3/4 cup oil, milk, salt, nutmeg, and pepper and with an electric mixer beat until smooth.
- Serve potatoes drizzled with remaining 1/4 cup oil.
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HOW TO PREPARE OLIVE OIL MASHED POTATOES WITH GARLIC
From cookforyourlife.org
3.9/5 (16)Estimated Reading Time 2 minsCategory Sides, Healthy HolidaysCalories 1020 per serving
- Cover the potatoes with cold water by 1 inch in a stockpot. Add salt and bring to a boil. Partially cover and simmer until very tender, about 15 minutes depending on their size. Reserve 1 cup of cooking water and drain.
- Meanwhile in a small pot on very low heat, cook the olive oil with the garlic cloves. Cook for 20 minutes keeping an eye to make sure the garlic does not burn. The garlic cloves should gradually turn a deep gold. Remove and discard the garlic.
- Return the drained potatoes to the pot, add the garlicky olive oil, pinch of sea salt and fresh black pepper. Mash with a potato masher or fork. Add the reserved cooking water as needed, a tablespoon at a time, to loosen the mash. Beat in the parsley if using. Serve.
OLIVE OIL MASHED POTATOES WITH GARLIC & ROSEMARY - …
From toriavey.com
5/5 (10)Calories 257 per servingCategory Side Dish
- Add extra virgin olive oil to a small skillet. Place the garlic cloves in the skillet. Heat the olive oil over medium for 2-3 minutes, watching carefully, until it just begins to sizzle around the edges of the cloves. Don't let them sizzle too long or you will start to fry them.
- Reduce heat to low/medium low. Stir well to coat the cloves in the hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden. While garlic is roasting, proceed to next step.
- Wrap the 2 sprigs of rosemary in a piece of cheesecloth and tie in a bundle.Fill a large saucepan with enough water to cover the potatoes by 2-3 inches. Boil the water.
- Add 2 teaspoons of salt to the cooking water after it starts boiling. Add the potato chunks to the boiling water along with the rosemary bundle. Let the potatoes cook for roughly 20 minutes until tender.When garlic is done roasting, remove the roasted cloves with a slotted spoon and let the oil cool.
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5/5 (3)Total Time 45 minsCategory SidesCalories 209 per serving
- Place the potatoes in a large saucepan and add enough cold water to cover them by a few inches. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape. Drain the potatoes and let stand until cool enough to handle.
- Peel the potatoes and pass them through a potato ricer or a food mill. (You can instead mash them with a handheld potato masher.) Gently stir in the olive oil and season with salt and pepper to taste. Serve hot.
OLIVE OIL MASHED POTATOES - DAIRY FREE - BUDGET BYTES
From budgetbytes.com
4.8/5 (5)Total Time 35 minsCategory Dinner, Side DishCalories 224 per serving
- Peel and dice the potatoes into 1-inch cubes. Place the potato cubes in a colander and rinse well with cool water to remove the excess starch.
- Place the rinsed potatoes in a large pot, fill it with enough water to cover the potatoes by one inch, then add 1/2 tsp salt.
- Cover the pot with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, remove the lid, and reduce the heat to medium. Continue to boil the potatoes for about 10 minutes, or until they are very soft (they should break apart when pierced with a fork).
- While the potatoes are boiling, prepare the garlic infused olive oil. Mince the garlic and add it to a small sauce pot or skillet with the olive oil. Heat the oil and garlic over medium-low heat. Let the garlic sizzle in the oil for 1-2 minutes, or just until the garlic is slightly softened, but not brown. You just want to take the spicy raw bite off the garlic flavor. Remove the sauce pot from the heat and set it aside.
OLIVE OIL MASHED POTATOES {VEGAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 10Category Side DishCuisine AmericanTotal Time 25 mins
- Bring water to a boil in a large pot. Add potatoes, garlic and salt and cook on medium heat until potatoes are fork tender, about 15 minutes. Turn off the heat.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Using a potato masher, fork or beater, combine the potatoes, garlic, olive oil and thyme in the large pot. Add as much of the reserved cooking liquid to reach desired consistency.
- Transfer to a serving bowl, and serve warm with a drizzle of olive oil, fresh thyme and freshly cracked black pepper, if desired.
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