Sometimes more traditional mashed potatoes, such as those in the style of Bologna, don’t quite fit with whatever main course you’re serving. The texture is perfect, but the added dairy (butter and half & half) may not contribute the flavors you’re looking for. A cleaner version of this satisfying way to make potatoes is to replace the dairy with a high-quality olive oil and a hint of garlic. I loved these mashed potatoes while staying in the south of Italy; here is my attempt to replicate the recipe:
Continue reading “Purè di Patate – Mashed Potatoes with Olive Oil and Garlic”
