Italian Mashed Potatoes
Notes: Gemma Sciabica of Modesto, California, uses a fruity olive oil in her mashed potatoes. If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, until hot, 5 to 7 minutes. Or bake, covered, in a shallow 1 1/2- to 2-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once after 30 minutes, until hot in the center, 40 to 50 minutes total.
More From Sunset
- Calories: 283
- Calories from fat: 51%
- Protein: 5.7g
- Fat: 16g
- Saturated fat: 3.3g
- Carbohydrate: 29g
- Fiber: 2.8g
- Sodium: 87mg
- Cholesterol: 9.5mg
- 3 pounds thin-skinned potatoes
- About 1 cup milk
- 1 to 2 tablespoons minced garlic
- 1/2 cup olive oil
- 1/2 cup grated romano cheese
- 1/2 cup minced fresh basil leaves or parsley
- 1/8 teaspoon paprika or cayenne
- Salt and pepper
- 1. In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.
- 2. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.
- 3. Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)
- 4. Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.
Only you will be able to view, print, and edit this note.Add Note