Garlic and Olive Oil Mashed Potatoes
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Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV
We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.
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WHY THIS RECIPE WORKS
To prevent the flavor of garlic from overpowering the potatoes in our garlic and olive oil mashed potato recipe, we created a mild flavor base by slowly cooking minced garlic in oil, then heightened the garlic flavor just a bit by adding 1 ...
