Garlicky Mashed Potatoes
Author : Strive HealthFor those who do not have a potassium restriction, eating foods rich in potassium is an important part of cardiovascular health. Diets that emphasize greater potassium intake have been shown to promote improved blood pressure control and are associated with reduced incidence of stroke compared to potassium-poor diets. Additionally, using olive oil instead of butter as the fat for the dish makes it an even more heart-healthy choice, for the holidays or any day.
Ingredients
- 1 cup garlic cloves, peeled and lightly smashed so they are still intact (about 2 heads)
- 1 cup extra-virgin olive oil
- 3 pounds Yukon Gold* potatoes, peeled and quartered
- 1-2 teaspoons freshly ground black pepper
- 1/4 cup half-and-half
- Garnish with your choice of fresh herbs (ex. chives, thyme, parsley)
Directions:
- In a small saucepan, add oil and the first ½ cup of the garlic cloves.
- Bring to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- While the garlic cooks, place the potatoes and the second ½ cup of garlic cloves in a large pot of cold or room temperature water. Bring to a boil, and cook for 10-15 minutes, until the potatoes are very tender.
- Remove the potatoes from the water, reserving the cooking water. Then remove the garlic from the oil, reserving the oil and garlic.
- Mash or rice the potatoes and garlic together. To the potatoes, add ¼-½ cup of the reserved olive oil, along with the pepper, half and half, and 3/4 cup of the cooking water and mix together. Add more cooking water if needed, until the potatoes are creamy.
- Season to taste, add herbs, and serve hot. You can also drizzle one additional tablespoon of your leftover garlic oil over the top for presentation.
Save remaining garlic oil for other recipes – delicious in salad dressings, brushed onto bread and toasted, used to sauté or oven roast vegetables, and much more! It’s important to store leftover garlic oil in the refrigerator and use within 2 weeks.
* If you are monitoring potassium, you can use Russet (Idaho) potatoes, which have less potassium. Double boil the potatoes to further reduce potassium by about 40%. Click here to learn more about the leaching process and differences in potassium content in different types of potatoes.
