Olive Oil Whipped Potatoes

Olive Oil Whipped Potatoes

4 pounds Yukon gold potatoes

4-6 garlic cloves

kosher salt, to taste

1 cup really good olive oil (don’t use anything too spicy)

your favorite seasoned salt (we used a special salt blend from La Boite called Cancale)

Peel the potatoes and cut into 1-inch chunks. Add the potatoes and garlic cloves to a large pot. Fill the pot with water about an inch above the potatoes. Season with a heavy pinch of salt. Bring to a boil, reduce to a simmer and cook until tender to a knife tip, about 15-20 minutes. Drain the potatoes and the garlic. Transfer everything back to the empty pot or a large bowl. It’s okay if a splash of the cooking water stays into the pot or bowl, this will help you mash the potatoes. Start by adding about ½-¾ cup of the olive oil and a pinch of your seasoned salt.

Use a potato masher to mash to your desired consistency, adding more olive oil, a tablespoon or two at a time, as needed. Taste for seasoning and adjust if desired.