Karen Barnaby's Olive Oil And Garlic Mashed Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs russet potatoes (about 4) or 1 1/2 lbs yukon gold potatoes (about 4)
• sea salt
• 1/3 cup extra virgin olive oil
• 2 cups good quality chicken stock
• 2 tablespoons unsalted butter
• 1 large garlic clove, minced

Recipe

• 1 peel the potatoes and cut into 1 1/2 inch pieces.
• 2 place in a deep pot and add 2 cups chicken stock . if needed, add cold water to cover potatoes.
• 3 bring to boil and add salt. cook until the potatoes are tender, about 20 minutes.
• 4 drain potatoes well, reserving about 2/3 cup of the stock.
• 5 press the potatoes through a ricer back into the pot. if you don't have a ricer, return potatoes to the pot and mash by hand until smooth.
• 6 with a wooden spoon, slowly beat in the olive oil. add the reserved stock,a little at a time, until the potatoes are light and fluffy. you may not need all the stock.
• 7 stir in the butter and garlic and adjust the seasoning if needed.