Easy and delicious, mashed potatoes flavored with mellow roasted garlic and extra virgin olive oil, pairs well with meat, fish or poultry. For Thanksgiving this year I’m serving with mine with a roasted boneless turkey breast stuffed with sauteed spinach and prosciutto. I’ll show you how to make the turkey in part 2 of our Thanksgiving special.
My Mom didn’t call them mashed potatoes, she called them “smashed” potatoes and I still do. I like chunks of potato for that toothsome feel. But make your mashed potatoes anyway you like them. Mash them more, whip them with a whisk or a hand beater, or put the hot potatoes through a ricer if you want a smoother or whipped consistency, then add the roasted garlic and olive oil.
Any way you make them just get them to your guests while they’re still piping hot.