Olive Oil Mashed Potatoes
Puree di Patate all'Olio d'Oliva

serves: serves 4 to 6

Try this recipe for a delicious Italian rendition of mashed potatoes. I recall that my grandma would fork-mash boiled potatoes, drizzle some extra-virgin olive oil, and sprinkle with coarse sea salt. Here I added some roasted garlic cloves, very much an Italian American favorite.

2 heads garlic
¼ cup extra-virgin olive oil
2 teaspoons kosher salt
2½ pounds medium russet potatoes
1 cup whole milk


Preheat oven to 375 degrees F. Cut off the tips on each garlic head,

then place each garlic head on a square of foil, drizzle with olive oil, and wrap the foil to seal. Roast in the oven until the garlic is tender throughout (about 30 to 40 minutes, depending on the size of the garlic head). Let cool slightly, then squeeze the garlic cloves into a small bowl and mash with the remaining olive oil and the salt.

Meanwhile, put the potatoes in a pot with water to cover by 1 inch.

Bring to a simmer, and cook until tender all the way through—about 15 to 20 minutes, depending on size. Let the potatoes cool slightly, then peel and set aside. In the pot used to cook the potatoes, warm the milk over low heat. Add the potatoes and garlic paste, and coarsely mash with a potato masher. Serve hot.