Mashed Potato with Garlic-infused Olive Oil
If you enjoy the taste of really fine olive oil, you'll know how dipping bread directly into it brings out the full flavour. The same happens with potatoes - a sublime combination.
|2 lb (900 g) Desiree or King Edward potatoes|
|3 fat garlic cloves, halved lengthways|
|8 tablespoons best-quality extra virgin olive oil|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.
Prepare and cook the potatoes (see link to recipe below) then, using an electric hand whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper.
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