I am always searching for ways to satisfy my vegan son–he eschews animal products of any kind–when planning our family holiday meals. This year we took pictures as I was preparing “his” food. Look for all sorts of recipes for your dairy free, animal free appetites. (My first offering to you was the Dairy Free Banana Date Nut Muffins). These potatoes were wonderful…of course, garlic mashed potatoes have been on the most wanted list in foodie circles lately–here’s the version I made:
Garlic Olive Oil Mashed Potatoes
Gently boil two pounds of russet potatoes until tender–a fork should pierce easily.
Press one clove garlic onto cutting board. Sprinkle with 1/8 teaspoon salt and make into a paste on the board.
Heat 1/4 cup olive oil in a small saucepan.
Add four cloves of garlic to the oil and cook until garlic foams and is soft and fragrant.
Place warm oil and garlic paste in a mixing bowl.
Drain the potatoes and remove the skins. Process potatoes in a food mill to the bowl.
Add 2 teaspoons salt, 1/2 teaspoon pepper, 2 teaspoons lemon juice and 6 tablespoons extra virgin olive oil to the potatoes.
Lightly fold on slow speed in your mixer to combine. Serve immediately.
The garlic is mellow, wonderfully complementing the rustic flavor of russet potatoes.
This recipe is adapted from Cook’s Illustrated magazine.