Serves 4-6 people as a side
What You Need
4 medium Yukon gold potatoes
1 c good extra virgin olive oil
4 cloves fresh garlic, oven roasted until tender
Juice from 1/2 lemon
1/2 c chives, finely chopped
1/2 c Italian parsley, finely chopped
Kosher salt and freshly cracked pepper to taste
Bake the potatoes cooked until fork tender.
Peel and mash with a fork.
Add remaining ingredients while continuing to mash.
Adjust flavor with salt and pepper to taste.
Serve immediately or reheat in a pan when ready.
Tips for the perfect mashed potatoes:
The trick to good mashed potato is picking a good potato. I like Yukon Golds for the sweeter creamier flavor and texture.
To get a great texture, use a ricer.
When mashing, don’t want to overwork the potato because it will can get a gooey, gummy texture.