July 7, 2016
A classic side dish at any holiday feast, the best mashed potatoes are creamy but retain just the right amount of texture. But no need for tons of dairy to weigh you down and leave you feeling less-than-awesome. Here, we’ve added even more flavor by including red potatoes and garlic and subbing in olive oil for heavy cream.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 1hour and 15 minutes
2 pounds small red skinned potatoes
8 garlic cloves, peeled
Salt and freshly ground pepper
1/4 to 1/2 cup olive oil, to taste
Chopped chives, to garnish
Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook until potatoes are tender, about 20 minutes.
Drain potatoes and garlic. Mash potatoes and garlic in the bowl of a stand mixer fitted the paddle attachment. Beat in salt, pepper, and olive oil. Check seasoning and serve.
Photo credit: Paul Delmont
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