Garlic and Olive Oil Mashed Potatoes
Ingredients
- 1 kgPotato (peeled and cut into large wedges)
- 3 pcGarlic (cloves peeled and germ removed)
- 50 gSalted butter (cold, diced)
- 4 tbspExtra virgin olive oil
- 150 mlWhole milk (very hot)
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat gently in a bain-marie with a splash of milk to loosen the texture.
