Olive Oil Mashed Potatoes from The Mediterranean Family Table by Angelo Acquista
Fall is all about hearty and savory dishes, and one of our favorites is mashed potatoes. This season, take a leaf out of the pages of The Mediterranean Table by Angelo Acquista, and make your mashed potatoes with olive oil instead of butter for a healthier, Mediterranean twist on a comfort food classic. Olive Oil Mashed Potatoes are a great addition to any Thanksgiving table. The Mediterranean Family Table by Dr. Angelo Acquista contains a wealth of helpful information, including how to make healthier eating choices; instill good habits in kids that will last a lifetime; and buy, store, and cook ingredients fundamental to the Mediterranean diet. The Mediterranean Family Table is on sale November 10. Pre-order a copy today from your favorite retailer.
Olive Oil Mashed Potatoes
Nix the butter-and-cream-loaded mashed potatoes and give this recipe a try. It’s a great, versatile, go-to side, and it doesn’t take any more time than the less nutritious version. I like to leave the potato skins on, because you get more vitamins, minerals, protein, and fiber that way. You can also prepare this dish with sweet potatoes to up the vitamin and mineral content even more.
2 pounds Yukon Gold potatoes, peeled, if desired, and cut into 2-inch cubes
1 tablespoon salt
10 cloves garlic, peeled (use less—to taste—if for young children)
¼ cup extra-virgin olive oil
1 tablespoon black pepper
- Place the potatoes, salt, and garlic in a large pot with enough water to cover. Place it over high heat and bring it to a boil. Cook until fork-tender, approximately 15 minutes.
- Drain the garlic and potatoes, reserving approximately 1 cup of the cooking liquid.
- Add the potatoes and garlic back to the pot and mash, adding the reserved water until you reach the desired consistency.
- Add the oil and pepper slowly while vigorously stirring. Serve hot.