Olive Oil Mashed Potatoes
Olive Oil mashed potatoes are smooth, creamy with a hint of Tuscan herbs, and so rich no one will miss the dairy.
Ingredients
- 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 rosemary fresh sprigs, about 3 inches each. Stems removed and leaves chopped lightly
- 1 teaspoon lemon zest small strips
- 1 cup vegetable broth warmed
- 1/4 tsp. crushed red pepper
- salt and pepper
- 2 tbsp. chopped fresh flat-leaf parsley
Instructions
- 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 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 cup warm vegetable broth. Add seasoning from oil, salt, and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with the parsley.
Nutrition
Serving: 1cupCalories: 226kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 91mgPotassium: 654mgFiber: 3gSugar: 1gVitamin A: 280IUVitamin C: 34mgCalcium: 23mgIron: 1mg
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