A delightful twist on classic mashed potatoes, incorporating the rich flavor of olive oil and a hint of garlic for a creamy and aromatic side dish.
Peel and cut the potatoes into even chunks.
Cutting the potatoes evenly ensures they cook at the same rate.
Place the potatoes in a pot and cover with cold water. Add the salt and bring to a boil.
Starting with cold water helps the potatoes cook evenly.
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Check doneness by piercing a potato with a fork; it should slide in easily.
Drain the potatoes and return them to the pot.
Returning the potatoes to the pot helps evaporate any excess moisture.
In a small pan, gently heat the olive oil with the garlic until fragrant, then remove from heat.
Be careful not to burn the garlic as it can turn bitter.
Mash the potatoes using a masher, then stir in the olive oil and garlic mixture.
Mash the potatoes while they are still hot for the best texture.
Season with black pepper and adjust salt to taste.
Taste as you season to ensure the flavors are balanced.
Serve warm and enjoy your creamy olive oil mashed potatoes with garlic.
Garnish with fresh herbs like parsley for a pop of color and flavor.
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