Garlic and Olive Oil Mashed Potatoes


  • 2 lbs. Yukon Gold potatoes
  • 2-3 whole garlic cloves, outer skins removed
  • 1 1/2 cups whole milk
  • 1/4 cup extra virgin olive oil or garlic infused olive oil
  • Salt to taste
  • 1/4 cup Parmigiano-Reggiano cheese


1. Put garlic cloves and potatoes in medium stockpot.

2. Cover with water, bring to a boil.

3. Simmer, covered for 20-25 minutes until tender, then drain.

4. In a medium saucepan, heat milk until just to boiling point. Put aside.

5. Process potatoes and garlic through a potato ricer or food processor.

6. Transfer to a medium-sized bowl.

7. Slowly add olive oil and salt, mix completely.

8. Add the milk in a thin stream, until well-beaten and fluffy.

9. Return the mixture to a low heat, add cheese to blend.

10. Season and serve up to 6 people.