Garlic mashed potatoes with rosemary and olive oil

I love mashed potatoes; it is ther creaminess and subtle flavours that entice me to add a large pile to my plate.

The French-style mash is made with cream; it is richer and di=enser. This Italian version is lighter because of the olive oil, and the flavour of the potatoes is amplified.

This is a subtle dish. The potatoes are boiled with garlic and rosemary, so the flavours permeate the dish. The mash is creamy and divine. I served this as a side with steaks, but you could serve this with roasted chicken, grilled salmon or other fish and other hearty dishes. In addition, you can use this as a topping for dishes like Shepard's pie or anywhere a mash is asked for instead of plain mashed potatoes.

Jack Bishop has been cooking since the age of 12 and has become one of America's most creative vegetable chefs over the years. He studied culinary arts in Florence and specializes in Italian cuisine, but he is also known for his global flavours and creative dishes. He has published several cookbooks, extensively published in magazines, and been featured on a PBS show.

For more recipes from this lovely cookbook, click here.

Ingredients:

2 lb potatoes

1 teaspoon salt,

Water

6 garlic cloves, sliced

1 teaspoon dried rosemary

6 tablespoons olive oil

Salt, to taste

Peel and cube the potatoes into large chunks. Add the potatoes, salt, water, garlic, and rosemary to a pot, covering the potatoes with 3 inches of water. Bring to a boil and simmer for 30-40 minutes until the potatoes are very soft and ready to fall apart. When pierced with a skewer, there should be minimal resistance. Drain, setting aside the water, and cool completely.

When cool, add the olive oil and salt. Mash with your hands or pass through a food mill with the garlic and rosemary. Taste for salt and adjust as needed. If needed, add some of the cooking liquids, about 3-4 tablespoons to make the mash creamy and wet.

Serve hot as a side with grilled meats.