Dairy free, gluten free and packed with garlicy flavor – these creamy mashed potatoes couldn’t be easier.
- 2 lbs of potatoes, Yukon Gold or German Butterball are best for this
- 6 cloves of garlic, peeled
- 1 Tablespoon Rocky Mountain Olive Oil Garlic Pepper Seasoning
- 2 teaspoons of salt
- 3 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
- 1 Tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
Bring a large pot of water to a boil. As the water heats, wash and peel the potatoes, then cut into 1-inch chunks. Remove the skins from the garlic cloves, but leave them whole.
Once the water is boiling, add the potatoes, cloves of garlic and 2 teaspoons of salt to the pot. Cook the potatoes and garlic at a brisk simmer until potatoes are tender, 15 – 20 minutes.
Once the potatoes are tender, drain them and the garlic, reserving 1 cup of cooking liquid. In a large bowl, mash the potatoes and garlic. Add in the Garlic Olive Oil and Butter Olive Oil, and mix to create a homogenous mix. Then thin out the mixture to a desired consistency using the reserved cooking liquid. Mix in Garlic Pepper Seasoning and season with additional salt to taste.
Not a garlic fan? Switch up this recipe using any of our other flavored infused olive oils. Make it spicy with Baklouti Green Chili Pepper, Harissa or Chipotle. Add different savory notes with Cilantro & Roasted Onion or Milanese Gremolata. Go classic with Rosemary and Sage or out of the box with Olive Wood Smoked Oil!