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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
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Ingredients
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3 1/4 to 3 1/2 pounds russet potatoes, peeled and quartered
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2 tablespoons salt for boiling water, plus more to taste
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2 garlic cloves, peeled and smashed
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3/4 cup extra-virgin olive oil
Directions
Add peeled and quartered potatoes to a sauce pan. Cover with cold water by at least 1 inch. Season with salt and garlic, and bring to a boil on medium-high heat.
Reduce heat to medium-low and simmer gently until potatoes are very soft, about 25 minutes. Drain potatoes and add back into the pot or into a bowl.
Use a potato masher to mash potatoes until very smooth. Switch to a whisk or electric hand mixer, and whip in the olive oil in two additions.
Season to taste with salt; serve with more olive oil drizzled over the top if desired.
John Mitzewich
Chef’s Notes:
A mild, buttery olive oil is the best choice for this recipe, rather than one with a peppery, grassy flavor.
You can use Yukon gold potatoes, but the texture will not be as light and fluffy.
For more intense garlic flavor, garlic can be finely crushed and added raw to the potatoes when olive oil is added.
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Nutrition Facts (per serving)
478
Calories
27g
Fat
53g
Carbs
7g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
478
% Daily Value *
Total Fat
27g
35%
Saturated Fat
4g
19%
Cholesterol
0mg
0%
Sodium
1293mg
56%
Total Carbohydrate
53g
19%
Dietary Fiber
6g
20%
Total Sugars
3g
Protein
7g
13%
Vitamin C
21mg
23%
Calcium
47mg
4%
Iron
3mg
16%
Potassium
1356mg
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
