VELVETY OLIVE OIL AND GARLIC MASHED POTATOES

INGREDIENTS:

• 2 lbs. Yukon Gold potatoes
• 2-3 whole garlic cloves, outer skins removed
• 1½ cups whole milk
• ¼ cup Arbequina Extra Virgin Olive Oil
• Sea salt to taste
• ¼ cup Parmigiano-Reggiano cheese

DIRECTIONS

Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside. Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!