Garlic and Olive Oil Mashed Potatoes

A dense and creamy mash, characterized by infused garlic and the richness of olive oil. The texture is smooth, glossy, and holds its shape perfectly on the plate.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 455
• Protein: 7 g
• Carbs: 43 g
• Fat: 27 g

Ingredients

• 1 kg Potato ( peeled and cut into large wedges )
• 3 piece Garlic ( cloves peeled and germ removed )
• 50 g Salted butter ( cold, diced )
• 4 tbsp Extra virgin olive oil
• 150 ml Whole milk ( very hot )
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   Place peeled potatoes and garlic in a pot of cold salted water. Bring to a boil and cook until a knife blade enters the flesh with no resistance.

2. Drying the pulp

   Drain thoroughly. Return the potatoes to the hot pot over low heat for 1 minute, stirring to evaporate residual moisture. Steam must fully escape.

3. Milling

   Pass the potatoes and cooked garlic through a food mill or manual potato ricer. Never use a hand blender or the texture will become elastic and sticky.

4. Binding and finishing

   Incorporate cold salted butter in chunks, then drizzle in the olive oil. Gradually add hot whole milk while whisking vigorously with a spatula until the mash is smooth and coats the spoon.

Chef's tips

• The secret to a firm mash is drying: the potatoes must be dry before incorporating the fats.
• Always work with very hot milk to avoid seizing the starch and to maintain creaminess.

Storage

Keeps for 48 hours in the fridge. Reheat gently in a bain-marie with a splash of milk to loosen the texture.