I grew up eating a poor man’s version of a Niçoise Salad – meaning a boiled potato, an egg, a can of green beans and a can of tuna with a nice drizzle of good olive oil and salt and pepper. It was one of my favorite hot foods I could prepare myself at an early age. The warm and salty potatoes with the rich fragrant olive oil was and is to this day, amazing! It’s a perfect match. I have to believe that the use olive oil preceded the use of butter and milk. These mashed potatoes are so delicious you won’t miss the butter fat! Creamy Yukon Gold potatoes are so velvety on their own, they really don’t need much to make them a perfect side.
HERE’S HOW I MADE THEM
Peel 5 large Yukon Gold potatoes, or any other variety you prefer. Cut them into equal sizes so they cook evenly within the same amount of time. I cut mine in half and then in quarters. Add cut potatoes to a pot and fill with enough cold water to cover the potatoes. Add two good pinches of kosher salt and bring to a boil. Cook for about 20 – 25 minutes or until fork tender.
Tip: Don’t add potatoes to boiling water as the outside will cook faster than the core. Potatoes need to be brought up to temperature to cook evenly.
While the potatoes are cooking, combine a 1/4 cup of good extra virgin olive oil, 6 whole garlic cloves and a large rosemary sprig in a small skillet over medium heat. When the garlic begins to sizzle, reduce temperature to low and slowly sauté for until the garlic is golden brown, about 15-20 minutes. Turn the cloves and rosemary frequently to prevent burning. Remove from the heat and allow the infused oil to cool down.
Reserve 1/2 cup of liquid in a Pyrex measuring cup and drain the potatoes. Return the potatoes to the pot and reduce the heat. Using a potato masher, begin mashing and breaking up the chunks. The heat will evaporate any residual liquid in the pot.
Tip: If you don’t have a food mill use a hand held potato masher utensil. You will have better control and feel for the texture as you mash them. Electric beaters are fast, but you can easily over-mash and turn them into a gummy blob.
When the chunks have been mashed, add the olive oil, reserving the rosemary and garlic cloves. As you mash, taste and reseason with kosher salt and white pepper. Add a little bit of starchy water as you go, until you achieve the desired consistency. Be careful not to over mash.
For garlicky potatoes: Use a fork to cream a garlic clove or two, depending on how garlicky you want your potatoes, and add them before adding the olive oil.
Garnish with roasted garlic, rosemary and an extra drizzle of olive oil. Serve immediately!
I served these delicious potatoes with my dear friend’s Applewood Crockpot Brisket and Brown Butter Radishes & Pearl Onions. What an amazing meal!
Olive Oil Mashed Potatoes with Garlic and Rosemary
A creamy mashed potato side made with extra virgin olive oil infused with garlic and rosemary. You don't miss the butter or heavy cream. This dish is both kosher and vegan!
Ingredients
- 5 large Yukon gold potatoes, peeled and diced in even small chunks
- enough water to cover and cook potatoes
- 2 pinches of kosher salt prefer Diamond brand
- ¼ cup good quality extra virgin olive oil, plus extra to drizzle before serving
- 6 garlic gloves, peeled
- 1 rosemary sprig
- kosher salt and white pepper prefer Diamond brand
Instructions
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Fill a pot with enough water to cover potato chunks and add two good pinches of kosher salt. Bring to a boil and cook for 20 – 25 minutes or until fork tender.
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In a small sauce pan over medium heat combine olive oil, garlic cloves and rosemary sprig. When the garlic begins to sizzle, reduce heat to low and cook until the garlic is golden in color. Turn the garlic frequently to prevent burning. Cooking time can take from 15 – 20 minutes. When the garlic is golden, set aside to cool.
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When the potatoes are fork tender, reserve 1/2 cup of starchy potato water in a Pyrex measuring cup and drain the potatoes. Return the potatoes to the pot and lower the heat. Using a potato masher, begin to mash and break up the chunks.
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When the chunks have been broken up, add the infused olive oil, reserving the rosemary and garlic cloves. Combine, taste and reseason with kosher salt and white pepper. As you mash, add a little bit of starchy water at a time until you achieve the desired consistency.
Note: Be careful not to over mash so the potatoes don't become gummy.
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Transfer to a serving dish and garnish with rosemary, golden garlic cloves. Drizzle with olive oil and sprinkle with finishing salt.
