Mashed potatoes with garlic butter
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
It's believed that eating potatoes with the skin on is very healthy, especially new potatoes. Especially since boiling them in their skins preserves many beneficial micronutrients. Before cooking, be sure to wash the potatoes thoroughly by scrubbing them with the rough side of a sponge. Boil them whole, without peeling, and lightly mash them with a potato masher to ensure they're coarsely crushed. Add more flavor by drizzling the mashed potatoes with aromatic olive oil. To do this, fry garlic, lemon zest, thyme, and rosemary in the oil first. This oil will invigorate the potatoes, and their aroma will draw everyone to the table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg red potatoes (about 6 tubers)
- 0.5 cup olive oil, plus extra for serving
- 3 cloves garlic, crushed
- 2 wide strips lemon zest (removed with a vegetable peeler)
- 2 sprigs of thyme
- 1 sprig of rosemary
- 1 tbsp chopped chives
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water to a depth of 2.5 cm. Add a large pinch of salt, bring to a boil, and cook until the potatoes are easily pierced with a knife, about 40 minutes. Set aside 0.5 cups of the cooking liquid and discard the rest.
- Meanwhile, combine the olive oil, garlic, lemon zest, thyme, and rosemary in a small skillet over medium heat. Cook until the garlic begins to sizzle, about 30 seconds. Reduce the heat to medium-low and cook until the garlic is softened and browned, another 2-3 minutes. Remove from the heat and use a slotted spoon to remove the lemon zest and herbs.
- Add the garlic and oil to the pot with the potatoes, season with ¾ teaspoon of salt and a pinch of pepper. Mash lightly with a potato masher, gradually adding the reserved cooking liquid as needed. Transfer to a serving dish and drizzle with olive oil; sprinkle with chives just before serving.
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