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Mediterranean Diet Olive Oil Potatoes
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Mediterranean Diet Olive Oil Potatoes

Mediterranean Diet Olive Oil Potatoes, perfect vegan, vegetarian, Mediterranean diet side dish that is easy to make for holiday dinners or any time.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizers and Sides
Cuisine: Mediterranean
Search Result: Mashed potatoes, Mediterranean Diet, olive oil, vegan
Servings: 6 servings
Servings: 1g
Author: 🔪 Food, Wine, and Love

Ingredients

  • Potatoes- 2 pounds russet or Yukon.
  • Garlic– 2 cloves crushed.
  • Salt– as needed for boiling.
  • Olive Oil– â…“ cup.
  • Seasonings as desired or needed. About three teaspoons should be good. This can include Italian Seasonings Salt, and/or Pepper. I like Mediterranean Diet Seasoning Blend

Instructions

  • Prepare the potatoes by peeling them and then cutting them into 1-2″ chunks. Skip this step if you are choosing to keep the (skins on).
  • Rinse the potatoes in cold water and then place them in a large pot. Fill the pot with water, add the garlic cloves and any desired salt for boiling.
  • Bring the water to a boil. Once the water boils you can reduce the heat to a simmer (medium) and continue to cook for another 10 to 15 minutes or until they can be pierced with a fork. Larger potatoes can take longer to become soft enough to pierce.
  • Turn the stove off. Transfer the potatoes and the garlic to a bowl that you can use for mashing. Reserve a cup of the boiled water for later.
  • Use a simple hand potato masher to mash the potatoes to your desired consistency seasoning as desired. Add the reserved water as needed while you mash. Alternatively, you can use a nut milk to get more of a ‘dairy-like’ result.
  • Lastly, fold in or drizzle the olive oil over the mashed potatoes and serve. You can top these potatoes with grated Parmesan cheese or Nutritional yeast.

Recipe Notes

I mentioned that using the right kind of potato is essential to the success of mashed potatoes.
Recommended varieties of potatoes include Yukon Gold and Russet potatoes because they have the perfect flavor and texture for cooking and then mashing.
I also mentioned that most folks like their potatoes peeled and cut into chunks before boiling them.
However, if you choose to boil your potatoes whole with the skins still on them, it will certainly help the potatoes hold on to their starch and absorb less water while boiling. You can always remove the skin afterwards.

originally posted:

November 12, 2020
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Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 275mg | Fiber: 4g | Sugar: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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