Olive Oil-Mashed Potatoes with Garlic and Basil

Between Sandy and the election, I’ve been distracted these past few weeks. I got up this morning and checked the calendar. I knew Thanksgiving was getting close, but I was a little surprised that this time two weeks from now I’ll  be brining my turkey and toasting my bread for the big day. And here’s another thing I’ll be doing: making Olive Oil-Mashed Potatoes with Garlic and Basil.

Yep, for the first time ever I won’t be mashing cream and butter into my potatoes. There’s just no need when I can flavor them with broth from the cooked potatoes coupled  with olive oil, garlic, and fresh herbs. If you’ve got an excess of turkey gravy, then a little of it drizzled on these potatoes doesn’t hurt, but they’re punchy enough they don’t need it. Save your gravy for the turkey and leftover hot sandwiches.

These mashed potatoes can be flavored with fresh herbs and garlic, but recently Maggy and I have discovered Gourmet Garden’s squeeze tube fresh herbs. Back in August they sent a sampling of their products for us to try, and we thought these potatoes would make a good test. Rather than flavor them with  minced fresh garlic and  basil, we substituted an equal amount of Gourmet Garden’s squeeze-tube garlic and basil into the potatoes. Both Maggy and I not only loved the fresh flavor of the Gourmet Garden herbs and aromatics, we also appreciated the real time savings these products offered.

The real attraction of these tubed herbs is their longevity. We’ve all watched our refrigerated bundles of fresh herbs wilt over time and then eventually turn to slime. Of the few tubes I have left from August, the herbs are still fresh!

We’ll be sharing more Thanksgiving recipes in the next few weeks, but Olive Oil-Mashed Potatoes with Garlic and Basil is one that works for the big day… or any day!

Olive Oil-Mashed Potatoes with Garlic and Basil
 
by:
Serves: 4
Ingredients
  • 1½ pounds small new potatoes (8 to 12)
  • ¼ cup extra-virgin olive oil
  • 2 medium garlic cloves, minced to a paste
  • 2 tablespoons minced fresh basil
  • Salt and ground black pepper
Instructions
  1. Place potatoes in a large saucepan; cover with water. Bring to boil, cover, and then simmer until a wooden or metal skewer inserted into the potato easily slips out, about 20 minutes.
  2. Reserving ¼ cup of the potato cooking liquid, drain potatoes and slash them in half with a paring knife; add oil, garlic, basil, and a generous sprinkling of salt and pepper. Roughly crush potatoes with a fork, adding reserved potato cooking liquid if necessary. Adjust seasonings and serve.
Notes
If you’ve got it, a little chopped fresh parsley is a nice addition to the basil.

 

10 Comments

  1. Trina says

    I love the Gourmet Garden tubes! Their ginger is especially good, and very handy for someone who likes to makes as many Indian dishes as I do. These potatoes look like a real winner!

    • says

      I agree about the ginger, Trina, as well as the garlic and lemongrass. The tubed herbs and aromatics are especially great for weeknight when you need to save time without compromising on quality.

  2. says

    Pam!

    What a pleasure to see this post today. I too have been thinking a lot about Thanksgiving and how difficult it will be not being able to have dairy with my potatoes. What a relief to see I can still indulge in mashed potatoes. Thank you!

    • says

      Kirsty, So nice to hear from you. Yes, really good mashed potatoes don’t need lots of dairy to be good. And these squeeze-tube herbs… I know there’s packaging, but I think you’d like them : )

  3. says

    First off, I’m so glad you are all ok with the storm and everything. What a mess. I have been thinking of all of my friends and family down there.

    Now, I’m totally going to make these mashed potatoes this year because my parents keep kosher and we’re always struggling to find recipes that don’t include butter or cream.

  4. Betty Armstrong says

    Hi

    I am curious about the tubes of garlic — after you use them and squirt some in, how long does the opened tube last in the frog? How many things can you cook with one tube? I guess you get them at the grocery store?

    thanks

    • says

      Hey Betty,
      Once you open the tubes, they last a long time. As I said in the post, the ones I got in August are still fine. I think how long the herbs and aromatics last depends on how much you use fresh them. They’re more expensive than fresh herbs, but they’re more convenient and they last longer. You’ll find them in the produce department–at my store, they’re with the fresh herbs.

  5. says

    I use those tubes all the time! Spefically the basil in the winter, and the ginger and cilantro all year. Great product!
    Going to try the olive oil in mashed potatoes, gotta be better for us. Thanks Pam

Share Your Comments & Feedback:

Your email address will not be published. Required fields are marked *