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Velvety Olive Oil and Garlic Mashed Potatoes


  • 2 lbs. Yukon Gold potatoes
  • 2-3 whole garlic cloves, outer skins removed
  • 1½ cups whole milk
  • ¼ cup Arbequina Extra Virgin Olive Oil
  • Sea salt to taste
  • ¼ cup Parmigiano-Reggiano cheese


Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside. Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!

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