Olive Oil mashed potatoes are smooth, creamy with a hint of Tuscan herbs, and so rich no one will miss the dairy.
4 lbs. Russets potatoes, peeled and cut into 1-inch chunks
2/3 cup Olive Orchards of Georgia olive oil, plus more for drizzling
4 cloves garlic, gently smashed and peeled
2 sprigs fresh rosemary, about 3 inches each. Stems removed and leaves chopped lightly
1 teaspoon small strips of lemon zest
1/2 cup almond milk
1/4 tsp. crushed red pepper
salt and pepper
2 tbsp. chopped fresh flat-leaf parsley
In a large stock pot, add enough cold water to cover the potatoes over an 1 inch. Add 1 tbsp. salt. Bring to a boil and cook until very tender, about 12 to 15 minutes.
Meanwhile, in a small saucepan, heat 2/3 cup Olive Orchards of Georgia olive oil on medium heat. Add the garlic, rosemary, lemon zest, crushed red pepper, and 1/4 tsp. salt, stirring occasionally, for 2 minutes.
Drain the potatoes. Push the potatoes through a potato ricer back into the pot, or return the potatoes to the pot and mash with a potato masher. Strain the oil mixture into the potatoes and add 1/2 cup almond milk. Add seasoning from oil, salt and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with the parsley.
Keywords: olive oil mashed potatoes