Olive oil mashed potatoes
Spanish recipes
Side dishes-soups
Dinner
Medium
35'
It's time to give your mashed potatoes a different twist! Simply boil the potatoes and then mix with a simple sauce a base of GOYA® Extra Virgin Olive Oil, sliced onion and a good dose of garlic. This sauce gives the puree a smooth consistency and an incredible hint of garlic. Finally add the extra sauce, for an even softer taste.
Ingredients
- 4 medium russet potatoes peeled and cubed
- 1 to taste of Adobo with GOYA pepper
- 0.75 cup of Aceite de Oliva Único
- 2 medium yellow onions, thinly sliced
- 4 cloves garlic finely chopped
Preparation
- Add potatoes and enough water to cover by 2” to medium saucepan over medium-high heat. Bring water to boil; season with Adobo. Reduce heat to medium-low. Simmer until potatoes are tender, 15-20 minutes; drain potatoes reserving ½ cup cooking liquid.
- Meanwhile, heat oil in large skillet over medium heat. Add onions; cook, stirring occasionally, until soft and caramelized, about 20 minutes; add garlic; cook until fragrant and just golden brown, about 1 minute; keep warm. Set aside ¼ cup olive oil-onion mixture.
- Pass potatoes through food mill or potato ricer into saucepan. Or in saucepan, use potato masher to mash potatoes. Set saucepan over low heat. Using wooden spoon, slowly stir in reserved cooking water until smooth and combined. Stir in remaining olive oil mixture until thoroughly incorporated; season potatoes with Adobo. Transfer mashed potatoes to serving bowl; drizzle with reserved olive oil mixture.
