Cheesy Mashed Potatoes with Olive Oil
For the fluffiest potatoes, use a ricer instead of a potato masher. Add the olive oil to the potatoes gradually. This recipe serves 12, but can easily be halved
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Potato ricer
- Potato masher
- Oven
- Aluminum foil
- Mixing bowl
- Fork
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 heads of garlic, the top third of each cut off
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 6 pounds baking potatoes, peeled and cut into 2-inch chunks
- Water
- Salt
- 3 cups heavy cream, heated
- 8 ounces Chihuahua or other melting cheese, cut into 1/4-inch dice
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