Olive Oil Mashed Potatoes
These wonderful mashed potatoes are inspired by the Lebanese Mediterranean style of cooking. Olive oil and yogurt provide richness and complexity, instead of the usual butter and sour cream. Choose a mild olive oil. Yukon gold potatoes really shine in this recipe! Garlic cloves cook in the pot along with buttery potatoes, mashing up beautifully for yet another savory layer of flavor.
Recipe Source: Recipe by Maureen Abood
Categories
Ingredients
Ingredients
- 3 pounds yellow potatoes, such as Yukon gold
- 5 cloves garlic (papery skin removed)
- 3 tsp kosher salt for cooking, plus 2 tsp kosher salt to mix in
- 3-4 Tbsp extra virgin olive oil
- ¼ cup plain whole milk yogurt or labneh or Greek yogurt
- 1/3 cup whole milk
- ½ lemon
- 1 teaspoon chopped fresh mint
Preparation
Instructions
- Fill a large pot with cold water. Rinse the potatoes and cut them into large (2-inch) chunks. Place them in the water immediately. Add the garlic cloves to the water.
- Salt the water with 3 teaspoons of the salt. Bring to a boil, then reduce the heat to simmer and cook until the potatoes are tender (a sharp knife inserted into them meets no resistance), 20-25 minutes.
- Drain the potatoes, making sure to get all of the water out of them. Place the drained potatoes back in the pot and place it on low heat to quickly steam of any residual water, about 30 seconds.
- Use a potato masher or hand mixer to mash the potatoes and garlic with 2 tablespoons of the olive oil and the yogurt. Continue mashing, adding the milk a tablespoon or so at a time along with the remaining 2 teaspoons salt, until the potatoes are smooth. Stir in a squeeze of lemon juice. Taste and add more salt, if needed.
- Serve warm, with a drizzle of olive oil and dusting of chopped mint on top.
