Thursday, March 20, 2014

Olive Oil, Garlic, Romano Cheese Mashed Potatoes

I have been seeing a lot of recipes now with mashed potatoes using olive oil instead of butter, I always thought, what is mashed potatoes without butter? Well this recipe is just as delicious, even better than ordinary potatoes. They are creamy, with the hint of olive oil, then adding the cheese makes these even better. Olive oil is even better for you than butter. Give these a try, perfect for any side dish. Enjoy!!!


2 pounds of potatoes, I use red or Yukon gold, peeled and cubed
Water to boil the potatoes
4 garlic cloves, ends snipped and peeled
1/4 cup extra virgin olive oil
1/2 cup milk or evaporated milk
1/3 cup Romano or Parmesan cheese
1 teaspoon pepper
2 Tablespoons chopped chives
Salt ( according to taste)


1. In a stockpot fill pot with water, add the potatoes, garlic cloves and bring to a boil, once the water boils add some salt. Cook until the potatoes are fork tender, drain.
2. In a large mixing bowl add the potatoes, soft garlic cloves, beat for about 2 minutes, then add the milk, and olive oil then continue to beat until smooth, add the cheese, salt and pepper and continue to beat until smooth( or if you like potatoes a little chunky, you do not have to beat until smooth) fold in the chopped chives and serve warm. Perfect to go with any meal!!!

recipe slightly adapted

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