Can you smell this? The mellow garlic, the extra virgin olive oil. This is one of my favorite dishes my mom used to make for me when I came home from grammar school to eat lunch. Garlic and olive oil smashed potatoes.
I’m Gianni. And this is my North Beach. Ciao. Gianni here. I’m getting ready for Thanksgiving. It’s coming up quick. Today I’m going to make a real easy smashed potatoes. It’s one of my mother’s recipes.
We’re gonna do mashed potatoes that are flavored with a little extra virgin olive oil and some roasted garlic. You’re gonna love these and they’re really quick. Let me show you what the ingredients are for it.
It’s a real simple recipe. Yukon gold potatoes. A whole head of garlic. A good finishing extra virgin olive oil. Whole milk. My Sicilian sea salt. And freshly ground black pepper. So a whole head of garlic, right? You might think this is a lot because I’m only using about two pounds of potatoes.
But we’re going to roast this. And this garlic is gonna get this mellow flavor. So just go through. Try to do it evenly. And that’s it. See, you want to expose all of these. Some of the extra virgin olive oil.
You want to give this a pretty good dousing. Gonna wrap this up. Seal it pretty good because that steam that builds is gonna help cook it. Depending on the size of the head of garlic, it’s gonna take probably about 40 minutes.
I think that’s…half hour, 40 minutes for this one. I put some potatoes in to boil. You’ll notice that I left the jackets on the potatoes. So that way the moisture’s not going to get in there. I don’t want them to get wet.
Let me test one. It goes in nice and easy, it comes right out. So I’m gonna shut this off. And I’m gonna put them on this plate. And I’m gonna leave this hot water in this pan and I’m gonna put the cover back on.
And the reason I’m gonna do that is because if you’re making your potatoes and you want to keep them warm, you can put your big bowl right over here. It’s not touching the water, but that steam’s gonna keep them hot before you bring them to the table.
These garlic and olive oil smashed potatoes, you want to serve them hot. So I got the garlic that we roasted in the oven. You just want to squeeze all this out. And you can see they’ve changed color. They’re a little darker, they’re gonna be really very mellow and almost sweet.
Just go around a little bit. Break it all up. Look at that. Oh! The aroma coming out of here…unbelievable. I got Gianni’s milk over here. Just went down to the farm and milked the cow, brought back a little bit of whole milk for you.
It’s pasteurized, so don’t worry. We’re gonna need about a cup of this. And I’m gonna put this in the pan, in this pot with the garlic. Just mix this around a little bit. I’m gonna put it on the stove and I’m just gonna bring it up to low temperature to keep it warm.
Go around and just peel the skin off. It should come off pretty quickly. Look at that. It’s coming off in nice big pieces. So you don’t have to lose a lot of the potato. You can just kind of strip it off.
I’m gonna give these a rough crush, right? Because I don’t want them like American mashed potatoes that are all smooth. I want to keep some texture here. But when I was a kid, my mother used to make these for me.
Sometimes I’d come home from grammar school and she didn’t have a chance really to cook anything sometimes she’d give me a plate of potatoes like this. She’d put a little olive oil on top. Sometimes some butter.
And she didn’t call them mashed potatoes. My mother called them smashed potatoes. So that’s what I call them still. So I just heated the milk up. And it’s got the garlic in there. So I’m just going to take this and I’m going to add it to the bowl with the smashed potatoes.
And just add all of this to the potatoes. Make sure you get the garlic. So I’m gonna stir them around with my fork. If I see there are really big clumps in there, I may mash them up a little bit more.
And this is the way I like them. You can see they’re mashed, but there’s still some chunks in there. I like to get a toothful of potatoes when I’m eating it. I just don’t want it to be like pablum. But, again, if you like it that way, just keep mashing them more.
Make it the way you like it. This is my good finishing olive oil. Some recipes you’re gonna see that they heat the olive oil. I don’t like to heat it. I like to add it at the end. I don’t mix it with the garlic or the milk.
I like to put it here because I want that fruity flavor of the extra virgin olive oil. So you don’t need much. You want to put a couple of tablespoons and then we’ll taste it. If we have to adjust, we’ll adjust.
You’ll notice I haven’t used any salt up until this point. And then freshly ground pepper. I like a little bit of extra pepper in my potatoes. You add as much as you like, your family likes. Just mix this all together.
Make sure that olive oil is well incorporated. Just gonna give it a taste and see if I have to adjust for salt or pepper. A little bit more… Just a little bit more of both. Ooh! That roasted…that mellow roasted garlic flavor.
Mmm. I love this dish. So fill this dish up. Make it look pretty. And then to finish it off, before you bring it to the table, a drizzle of olive oil to remind people what it’s all about. You smell that? You get the aroma of the mellow garlic coming up.
You can even smell the extra virgin olive oil because of the heat of the potatoes. Unbelievable. Take it in with your eyes, your nose… soon I’m gonna take it in with my mouth. My mother’s garlic and olive oil smashed potatoes.
Everybody wants to know how to make turkey. I’m gonna show you how to make a delicious turkey that you can get in and out of the oven in 90 minutes. So stay tuned for part two. (chuckling) Gianni milk! (off camera) I don’t want to know where it comes from (laughing)