Garlic and Herb Olive Oil Mashed Potatoes
If my Italian ancestors could rise from the grave and improve on American mashed potatoes, I'm quite certain they'd come up with something like this. With lactose-intolerant munchkins, I can't drown my potatoes in butter and cream. I've tried over the years to substitute with lactose-free milk and garlic, though I've never had a ton of success. The potatoes always turn out good but never great, and I refuse to make some healthy pureed cauliflower version. This year I decided to use more herbs, more fresh garlic, and a ton of olive oil. It was so worth it. These herb and olive oil mashed potatoes earned a lifetime place at my holiday table!
*serves for a holiday dinner - for a small family dinner, you could cut the recipe down
- two 40oz bags of Honey Golden Potatoes
- 1/4 cup or 6-8 cloves fresh garlic finely minced
- fresh herbs 1-2 bunches approximately 1/2 cup (I used parsley and sage)
- 1 cup lactose-free milk
- 1/2 cup olive oil
- salt to taste
Two important things: Use the golden potatoes! And if you don't have a ricer or mixer, slice them into very small pieces. I would suggest this either way. I find that using the golden ones and cooking them down slowly makes for a more thick and creamy result, which totally makes up for the lack of cream and butter.
Boil until fork tender then mash the potatoes, add the other ingredients and stir. Enjoy!:)
You Might Also Like