Recipe: Italian Mashed Potatoes
- 2 lbs russet potatoes
- 10 Tbs extra virgin olive oil, divided
- 5 garlic cloves, divided
- 2 tsp fresh lemon juice
- Kosher salt
- Fresh ground black pepper
In a large sauce pan add the 2 lbs of unpeeled, scrubbed russet potatoes and fill with water. Bring the pot to a boil and reduce to a simmer. Simmer the potatoes for 35 to 40 minutes until cooked and give no resistance when pierced with a knife. Drain the potatoes peel the skins while still hot holding the potatoes with a clean kitchen towel.
Meanwhile, sauté 6 Tbs of the extra virgin olive oil and 4 cloves of finely minced garlic in a sauté pan until lightly browned and very fragrant.
Using a ricer, press the peeled hot russet potatoes into a medium bowl, then add the sautéed olive oil, sautéed garlic and lemon juice and combine gently.
Now add the remaining 4 Tbs of the raw extra virgin olive oil and lastly add the remaining garlic clove by first mincing the clove of garlic and then pasting the minced garlic with the back of a chef’s knife.
Combine gently with a whisk until smooth and then season with kosher salt and pepper to taste. Serve immediately.
Make sure to use a real good quality extra virgina olive oil for this dish.
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.