Olive Oil Mashed Potatoes - Again
Let’s try again. The paragraphs in the original post were out of order. It’s funny, but when I formatted the recipe the first time I kept having trouble with the breaks between the ingredients and the instructions. I guess a few other important things got messed up as well. My astute readers Sharie and Frances were paying attention. Away we go with the new and reorganized recipe. I promise these will taste better if you cook the potatoes before you mash them!

We eat these potatoes quite a bit, but I have yet to take a picture. During the winter it’s dark here when we eat dinner and the food photos don’t turn out well at all. Tonight the time changes, so we’re headed into evenings with more light! Now about the recipe – the fresh garlic mellows and tastes sweet when boiled with the potatoes. This is a dairy-free recipe where the simplicity of the potatoes shines through. Choose a thin-skinned gold-fleshed potato for the best results. I would imagine that a red-skin or new potato would work just as well. I typically don’t use russets or Idaho potatoes for this recipe.

Serves 6 

2 pounds Yukon Gold potatoes, or other thin-skinned potato
6 large cloves garlic, peeled
1/3 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Scrub potatoes but do not peel. Cut potatoes into large chunks. Place potatoes and garlic in a 2 1/2-quart sauce pan and cover the potato with cold water. Bring to a gentle boil. Reduce heat and cook for about 25 minutes or until tender when pierced with a fork. 

Use a measuring cup to dip out and set aside about 3/4 cup of the cooking liquid. Drain the remaining liquid off the potatoes. Add the olive oil, salt, pepper, and reserved cooking liquid to the cooked potatoes Using a hand-held potato masher or large fork, mash the potatoes to the desired consistency. Taste and season with more salt and pepper if desired.