Olive Oil Crushed Potatoes
olive oil, about 3 cups
8 cloves garlic, peeled
4 pounds fingerling potatoes, washed, dried and reserved whole
Heat a large pot with olive oil and garlic. Simmer over low heat until garlic is very soft and golden, approximately 30 minutes. Drain, and set garlic aside. Add oil back to pot with potatoes.
Cook potatoes in olive oil over low heat until soft, approximately one hour. Drain potatoes, and put them back in the pot. Reserve oil for another use. Mash potatoes with a potato masher or fork with the cooked garlic and salt, mixing in a small amount of reserved oil to desired consistency. Top with chives.
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