Olive Oil–Whipped Garlicky Mashed Potatoes
A steaming bowl of mashed potatoes is a must-have on your Thanksgiving table. Using just three ingredients plus salt and pepper, we’ve created an easy and flavorful version of that holiday favorite, without the dairy. Rich with lots of olive oil and garlic, these billowy spuds will appeal to everyone at your gathering. Be sure to use a premium olive oil as its flavor notes will come through. And don’t forget to save some of the cooking water for thinning the mashed potatoes if needed.
Ingredients:
- Kosher salt and freshly ground pepper
- 6 lb. (3 kg) russet potatoes, peeled and cut into 2-inch (5-cm) chunks
- 12 garlic cloves, peeled
- 2 cups (16 fl. oz./500 ml) extra-virgin olive oil, plus more for drizzling
Directions:
Fill a large pot with water and bring to a simmer over high heat. Add a large pinch of salt, the potatoes and garlic cloves. Return the water to a simmer, then reduce the heat to medium and simmer until the potatoes and garlic are tender, 20 to 25 minutes. Drain the potatoes and garlic, reserving 1 cup (8 fl. oz./250 ml) of the cooking water. Set aside.
Meanwhile, in a small saucepan over low heat, gently heat the olive oil until warm, about 2 minutes. Remove from the heat.
Working in batches, pass the potatoes and garlic through a potato ricer into a large bowl. Alternatively, return the potatoes and garlic to the pot and mash with a potato masher or a large whisk.
Using a whisk, whip the olive oil into the mashed potatoes and garlic, adding as much of the reserved cooking water as needed to reach the desired consistency. Add about 2 Tbs. salt, plus more to taste, and a few grindings of pepper and stir to combine. Transfer to a serving bowl, add a drizzle of olive oil and a few grindings of pepper and serve immediately. Serves 8.
Williams Sonoma Test Kitchen
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