Friday, March 20, 2009

Green Garlic Mashed Potatoes

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For whatever reason, I've been reading quite a few mashed potato recipes that call for olive oil instead of butter and cream. The New York Times green mashed potatoes recipe combines potatoes with dandelion leaves and olive oil. The Cooks Illustrated garlic mashed potatoes recipe combines potatoes with garlic and olive oil. I thought I'd make a hybrid of the two recipes and make my version of green garlic mashed potatoes.
  • 2 medium potatoes, peeled, boiled and mashed
  • 1 1/2 cups of frozen spinach, thawed, drained and chopped
  • 3 to 4 large cloves of garlic, minced
  • 1/4 to 1/2 cup of extra virgin olive oil
  • 1 tablespoon of Panko bread crumbs
  • salt and pepper to taste
Cook garlic in olive oil over low heat until translucent, about 2-5 minutes. Do not burn the garlic -- it has a bitter taste when burned. Combine chopped spinach with mashed potatoes and garlic oil. Add salt and pepper to taste. Fill ovenproof dish with mashed potatoes and top with bread crumbs. Bake for 15 minutes in 400 degree oven or broil for 3-4 minutes until the top is crispy and golden brown.

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