Mashed Potatoes Recipe

I always try to get as organized as possible before the holidays. I try to prepare a few dishes ahead of time, and I always am sure to stock my pantry with several of the key ingredients I often use. During this season, I like to have on hand – evaporated milk, canned pumpkin, flour, sugar, pie crust, and the spices of the season such as cloves whole or ground, ginger and cinnamon. One of our family’s favorite side dishes is mashed potatoes! Most recipes call for butter. But in my house, we make our mashed potatoes with Extra Virgin Olive Oil, and we love it!!

This recipe is provided by Katerina’s Finest
For more on this topic, check out the full Happy Holidays collection

Katerina's Finest

Mashed Potatoes

Most recipes call for butter. But in my house, we make our mashed potatoes with Extra Virgin Olive Oil, and we love it!!

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Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 4 lbs Yellow Potatoes about 8, peeled and quartered (I usually use russet potatoes)
• Salt to taste
• Pepper to taste
• Ground Nutmeg
• 2 cups Half-and-Half or heavy cream
• 4 tbsp Extra Virgin Olive Oil add more if you wish
• 5 Roasted Pieces of Garlic pureed
• 5 small Sprigs of Sage

Method

 

1. Wash and place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes.
2. Drain potatoes. After the potatoes have cooled off, you may remove any potato skins that are beginning to peel. Place the potatoes back into the pot.
3. Meanwhile, mix half-and-half, olive oil, garlic, and sage in a small saucepan and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat.
4. Strain half-and-half mixture into the pot with potatoes. Add ¾  teaspoon salt, ¾ teaspoon pepper, ½ teaspoon nutmeg, and mash the potatoes to desired consistency. You can also sprinkle with nutmeg before serving if desired. Enjoy!

Mashed Potatoes Recipe

Ingredients:

• 4 lbs. yellow potatoes (about 8), peeled and quartered (I usually use russet potatoes)
• Salt and pepper to taste
• Grounded nutmeg
• 2 cups half-and-half, or heavy cream
• 4 tablespoons Extra Virgin Olive Oil ( you can add more Olive oil if you wish)
• 5 roasted pieces of garlic pureed
• 4 small sprigs fresh sage

Directions:

1. Wash and place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes.
2. Drain potatoes. After the potatoes have cooled off, you may remove any potato skins that are beginning to peel. Place the potatoes back into the pot.
3. Meanwhile, mix half-and-half, olive oil, garlic, and sage in a small saucepan and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat.
4. Strain half-and-half mixture into the pot with potatoes. Add ¾  teaspoon salt, ¾ teaspoon pepper, ½ teaspoon nutmeg, and mash the potatoes to desired consistency. You can also sprinkle with nutmeg before serving if desired. Enjoy!

For more on this topic, check out the full Happy Holidays collection

Featured Contributor: Katerina Zeppos

Katerina is a wife, mom of two young children, and founder of Katerina’s Finest which imports only the finest quality olives and olive oil from a small collective in southern Greece. They believe that this region grows the finest and most flavorful olives anywhere in the world! To finish out their line of products, they also produce their own Dressings & Vinaigrettes with a special Greek blend.