Olive Oil And Garlic Whipped Potatoes Recipes

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MASHED POTATOES WITH GARLIC-OLIVE OIL



Mashed Potatoes with Garlic-Olive Oil image

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

4 pounds red potatoes, quartered
1/2 cup olive oil
2 garlic cloves
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup 2% milk
3 green onions, chopped
3/4 cup grated Parmesan cheese, optional

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



Garlic mashed potato with olive oil image

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

900g/2lb potatoes (Désirée or King Edward)
50g/2oz butter
3 fat garlic cloves, halved lengthways
8 tbsp best quality extra virgin olive oil
salt and freshly millled black pepper

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



Olive Oil and Roasted Garlic Mashed Potatoes image

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

1 head of garlic
1/2 cup good quality extra virgin olive oil, divided
3 pounds yellow flesh potatoes, peeled and cut into 2-inch pieces
1 cup of potato cooking water - don't forget to save it before you drain the potatoes!
2 teaspoons kosher salt plus more, to taste
Freshly ground pepper, to taste
Optional Add-ins and Toppings:
12 scallions, ends trimmed, finely chopped
2 tablespoons chopped fresh parsley and a few parsley sprigs
A drizzle of olive oil

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



Olive Oil Mashed Potatoes image

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

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

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



Olive-Oil Mashed Potatoes with Garlic and Sage image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 45m

Number Of Ingredients 7

1 1/4 cups whole milk, plus more for thinning, if needed
1/4 cup extra-virgin olive oil
1/2 stick unsalted butter
2 tablespoons chopped fresh sage leaves
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
5 cloves garlic, smashed and peeled
Coarse salt

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)



Mashed Potatoes with Garlic-Olive Oil Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 10

4 pounds red potatoes, quartered
1/2 cup olive oil
2 garlic cloves
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup whole milk
3 green onions, chopped
3/4 cup grated Parmesan cheese, optional

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



Olive Oil and Garlic Whipped Potatoes image

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

1 large head of garlic
3 pounds yellow-fleshed potatoes such as Yukon Gold
1 cup extra-virgin olive oil
1/2 cup whole milk
1 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper

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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