Garlicky Potato Mounds

Course: Side Dish

Prep Time: 15

Cook Time: 50

Servings:

Calories: 136kcal

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Ingredients

4-5 medium potatoes (Idaho or Yukon Gold), peeled and cut into chunks
4-5 cloves garlic
1/2 cup approximately vegetable broth
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 scallions thinly sliced

Instructions

In a large saucepan, combine potatoes and garlic. Add enough lightly salted water to cover by 1 inch. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes, or until potatoes are tender. Remove from heat; drain well.
Return potatoes and garlic to saucepan and place back on the heat for 1-2 minutes to evaporate any excess moisture. Remove from heat.
Mash potatoes and garlic until smooth. Gradually blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
Line a rimmed baking with parchment paper.
Using an ice-cream scoop, scoop rounded mounds of potato mixture onto prepared baking sheet. (Can be made in advance up to this point.)
Preheat oven to 375°F.
Bake, uncovered, for 25-30 minutes, until crusty.

Notes

Norene’s Notes

Dry, mealy potatoes have high starch content and are perfect for baked or mashed potatoes. Waxy potatoes have lower starch content and are best for boiling, scalloped potatoes, or potato salad.

If you don’t know which type of potato you have, put it in a brine of 2 Tbsp salt dissolved in 1½ cups cold water. Mealy potatoes will sink; waxy ones will float.

If your potatoes are tinged with green, cut off and discard any green parts. The green layer under the skin is called solanin and is poisonous.

Recipe by Daniella Silver, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications. Click here to order your copy of The Silver Platter.

Nutrition