If you'd like a new twist on mashed potatoes, try this recipe from Jennifer Adams of Plymouth, Massachusetts. She adds garlic to the potatoes and then places a cruet of olive oil on the table for guests to drizzle on the potatoes.
- 2 pounds potatoes, peeled and cut into chunks
- 8 garlic cloves, peeled
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup olive oil, warmed
- Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 3/4 cup cooking liquid.
- In a large bowl, mash the potatoes and garlic. Beat in the salt, pepper and enough reserved cooking liquid to achieve a creamy consistency. Drizzle with oil. Yield: 6-8 servings.
Originally published as Garlic Mashed Potatoes in Country Woman March/April 2006, p40
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Reviewed Oct. 24, 2010
"Better than a Columbia Gorge restaurant we ate at yesterday:)"
Reviewed May. 29, 2009
"We love these potatoes because they taste great, plus they are low in fat - made without milk or butter!"