50 Thanksgiving Side Dishes: Easy Mashed Potatoes
Serves 4 to 6
Ingredients
- 1 bulb roasted garlic
- 2 pounds Yukon gold or butterball potatoes, peeled
- 2 teaspoons sea salt
- ⅓ cup extra-virgin olive oil
- Freshly ground black pepper
- Butter, optional, for serving
- Chopped fresh chives and/or rosemary, optional, for sprinkling
Instructions
- Use the back of a chef’s knife or a small masher to mash the roasted garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Place the potatoes and 1 teaspoon of the salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes in a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, the remaining 1 teaspoon salt, and several grinds of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, chives, and/or rosemary, if desired.