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Mashed Potatoes with Garlic-Olive Oil

 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
13 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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. Yield: 12 servings (3/4 cup each).
Editor’s Note: For food safety purposes, prepare garlic olive oil just before serving; do not store leftover oil mixture.