Try this recipe for a delicious Italian rendition of mashed potatoes. I recall that my grandma would fork mash boiled potatoes, drizzle some extra virgin olive oil and sprinkle with coarse sea salt. Here I added some roasted garlic cloves, very much an Italian-American favorite.
Lidia Bastianich is widely considered the first lady of Italian cooking. She owns several restaurants around the country, including one in Kansas City in the Crossroads District. She is a TV personality and award-winning cookbook author. This recipe is from “Lidia’s Favorite Recipes.” To find more recipes or follow her on social media, go to LidiasItaly.com.
Olive Oil Mashed Potatoes (Pure di Patate all’Olio d’Oliva)
Makes 4 to 6 servings
2 heads garlic
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
4 tablespoons olive oil, plus more for drizzling garlic heads
2 1/2 pounds medium russet potatoes
1 cup milk
Preheat oven to 375 degrees.
Place each garlic head on a square of foil, drizzle with olive oil and wrap the foil to seal. Roast in oven until garlic is tender throughout, about 30 to 40 minutes, depending on the size of the garlic head. Let cool slightly, then squeeze garlic cloves into a small bowl and mash with the olive oil and salt.
Meanwhile, put potatoes in a pot with water to cover by 1 inch. Bring to a simmer and cook until tender all the way through. Let cool slightly, then peel. In the pot used to cook the potatoes, warm the milk over low heat.
Add the potatoes and garlic paste. Coarsely mash with a potato masher and serve hot.
Per serving, based on 4: 495 calories (51 percent from fat), 28 grams total fat (4 grams saturated), 5 milligrams cholesterol, 54 grams carbohydrates, 8 grams protein, 988 milligrams sodium, 5 grams dietary fiber.
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