Mashed potato, olive oil, garlic
Ingredients
For
4
personnes
- 600 g of potatoes
- Intense-flavoured olive oil
- Milk
- 1 to 2 cloves of garlic
- Salt, freshly ground pepper
Tip
Intense-flavoured olive oils are extracted from fresh olives harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes. Choose an olive oil such as PDO Nîmes, PDO Haute-Provence, PDO Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, of the Olivière, Aglandau and other varieties, ... which will reveal its full flavour in this mashed potato dish.
Instructions
- Cook the peeled and halved potatoes in a pressure cooker for 14 minutes.
- Mash them by hand using a fork, together with the garlic (from which you will have previously removed the core).
- Whilst continuing to mash, mix it together. Gradually add the warm milk until you achieve the desired consistency, then finish by adding the olive oil.
- Season with salt and pepper before serving hot.
Tip
Intense-flavoured olive oils are extracted from fresh olives harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes. Choose an olive oil such as PDO Nîmes, PDO Haute-Provence, PDO Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, of the Olivière, Aglandau and other varieties, ... which will reveal its full flavour in this mashed potato dish.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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