From America's Test Kitchen Season 8: Bistro Steak Dinner
The Mediterranean approach of flavoring mashed potatoes with olive oil and garlic is an appealing one, but it’s not as simple as replacing the dairy with oil: olive oil can turn the texture pasty and garlic can be harsh and overpowering. We wanted to translate these bold flavors into a light and creamy mashed potato side dish that would partner well with simple grilled meats or fish.
We chose to use russets in this dish for their light, fluffy texture. We first simmered the potatoes and then put the drained, peeled, still-hot potatoes through a ricer or food mill for a smooth texture. We created a mild flavor base by slowly cooking minced garlic in oil, then heightened the garlic flavor a bit by adding just a little garlic, mashed to a paste. Fruity extra-virgin olive oil and a splash of fresh lemon juice brightened the final dish.
As this dish is denser and more intensely flavored than traditional mashed potatoes, our suggested serving size is smaller than you might expect. These potatoes make a fine accompaniment to simply seasoned grilled meats, fish, and poultry.