Park Slope Recipe by Tiny New York Kitchen: Victoria's Olive Oil Mashed Potatoes

Victoria's Olive Oil Mashed Potatoes

I don’t know a single person that can resist mashed potatoes. The olive oil and garlic are what makes these mashed potatoes so great!

INGREDIENTS:

• 4 Pounds Quartered Red Potatoes
• ½ Cup Olive Oil
• 4 Garlic Cloves
• 2/3 Cup Heavy Whipping Cream
• ¼ Cup Softened Butter
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Freshly Ground Pepper
• 2/3 Cup Milk
• 4 Chopped Green Onions
• 1 Cup Grated Parmesan Cheese

DIRECTIONS:

Fill a large stock pot with water and place the quartered potatoes. Bring to a boil. Reduce the heat and cook for 20 minutes. Make sure that the potatoes are tender. You will now need to put the olive oil and garlic in either a food processor or blender. Process until the olive oil and garlic are well blended. 

When the potatoes are done you will need to drain them. DO NOT rinse the potatoes. Turn off the heat and return the potatoes to the stock pot and gradually add the cream, butter, milk, kosher salt and pepper. Mash the potatoes well.

Stir in the green onions, garlic olive oil and Parmesan cheese. Transfer to a serving bowl and serve nice and hot. These potatoes do not need gravy. Serves 6 people.