Greek Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 2 cup water, (cooking water)
- 3 cloves garlic (to taste)
- 0.75 ¾ Cup (s) olive oil (very good), coffee cup (possibly more)
- Salt and pepper, from the mill
- 1 tablespoon white wine vinegar, (possibly more)
Print Recipe
Pin Recipe Instructions
- Peel, boil and drain the potatoes (collect 2 cups of the cooking water). Put the saucepan back on the hot plate while it is still warm and press the potatoes in through the press. Pour in half a cup of olive oil, add 1 tablespoon of vinegar and the 2 cups of cooking water and stir well. Press the garlic (2 to 4 cloves to taste) through the press and mix in. Season with salt and pepper and stir well. If necessary, touch up with olive oil and vinegar. Too much olive oil makes the consistency slimy.
- Now it`s getting difficult for me. The mashed potatoes should have about the consistency of the usual. The olive oil makes it a little heavier. The vinegar should be noticed, but not over-tasting. The garlic will fully emerge.
- It goes well with pork or lamb, pan-fried.
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