Karen Barnaby's Olive Oil and Garlic Mashed Potatoes

1. 1

   Peel the potatoes and cut into 1 1/2 inch pieces.

2. 2

   Place in a deep pot and add 2 cups chicken stock .

3. 3

   If needed, add cold water to cover potatoes.

4. 4

   Bring to boil and add salt.

5. 5

   Cook until the potatoes are tender, about 20 minutes.

6. 6

   Drain potatoes well, reserving about 2/3 cup of the stock.

7. 7

   Press the potatoes through a ricer back into the pot.

8. 8

   If you don't have a ricer, return potatoes to the pot and mash by hand until smooth.

9. 9

   With a wooden spoon, slowly beat in the olive oil.

10. 10

    Add the reserved stock,a little at a time, until the potatoes are light and fluffy.

11. 11

    You may not need all the stock.

12. 12

    Stir in the butter and garlic and adjust the seasoning if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.