Olive Oil and Garlic Mashed Potatoes

Olive Oil and Garlic Mashed Potatoes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 6

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  • 2 pounds Yukon Gold potatoes, peeled and cut into
2-inch pieces
  • Salt & pepper, to taste
  • 1 1/2 cups Ripple Unsweetened Original Plant-Based Milk
  • 4 cloves garlic, crushed
  • 1/2 cup olive oil, plus more for garnish
  • 12 tablespoons chopped fresh parsley
  1. In a large saucepan or pot, cover the potatoes with cold water. Season generously with salt. Bring to a boil over high heat, and cook until fork-tender, about 20-25 minutes. Drain. Return the potatoes to the saucepan.
  2. Meanwhile, in a small saucepan over medium heat, bring the Ripple milk and garlic to a simmer. Cook, stirring occasionally, until the garlic is tender and fragrant, about 5 minutes. Remove from heat.
  3. Using a potato masher, mash the potatoes until smooth and no lumps remain. Fold in the hot milk mixture and olive oil until combined. Season with salt and pepper. Drizzle with more olive oil and garnish with parsley. Serve and enjoy.

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