out of this world potatoes #1 - garlic mashed

Potatoes are cheap, easy to find year-round, filling, and incredibly versatile. For the next five Fridays, enjoy a new way to make these staple side dishes. First up: garlic mashed potatoes.


3 medium russet potatoes
1/4 cup olive oil
1/4 cup butter
10 cloves garlic, minced

1. Peel & chop potatoes into 1/2" cubes.
2. Place potatoes in large soup pot and cover with enough water to completely cover potatoes, plus 1 extra inch of water.
3. Cover and heat over high heat until boiling. As soon as the water starts to boil, reduce heat to medium, remove lid, and cook for 10 minutes longer until very soft. Drain into a colander.
4. In the hot pan over medium heat, heat olive oil and garlic. Stir often to evenly cook garlic just until it starts to brown.
5. Add butter and stir until butter is melted and incorporated.
6. Return potatoes to pan and stir to blend with oil, butter, and garlic.
7. Using a wire whisk or a potato ricer, mash potatoes roughly.
8. Add milk and salt. and continue whisking until mashed potatoes are completely smooth.

*These can be done ahead - refrigerate and then re-heat in a baking dish at 350 for 20-40 minutes, depending on size of pan.
*If the potatoes end up sticky & elastic, they were handled too much and the milk was put in too early, releasing too much of the potato starch. Barely mashing them, then adding milk, and whisking just until smooth can avoid this.