Mashed Red Potatoes with Olive Oil
Let’s be honest — the real showstoppers gracing the dinner table during the holidays are the side dishes. With just a few ingredients, and a little time, you’ll be serving some of the best Mashed Red Potatoes ever. Good thing they make enough to feed a crowd.
OFF HEAT, ADD:
INFUSING OLIVE OIL with rosemary, garlic, and leeks adds more flavor to these tasty spuds.
Cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes. Drain potatoes; return to pot. Cook potatoes over medium-low heat, stirring, to remove excess moisture, 1–2 minutes.
Meanwhile, heat oil, leeks, garlic, and rosemary in a nonstick skillet over medium-low until leeks soften and oil is fragrant, 10 minutes; discard rosemary sprigs.
Off heat, add oil mixture, milk, and sour cream to potatoes. Crush potatoes with a potato masher to desired consistency; stir in chives. Season potatoes with salt and pepper.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 89mg 3%
Carbs 41g 13%
*Percent Daily Values are based on a 2,000 calorie diet.