Garlic mashed potatoes with rosemary and olive oil

I love mashed potatoes; it's the creaminess and subtle flavours that entice me to add a large pile to my plate.

The French-style mash is made with cream, making it richer and denser. This Italian version is lighter due to the use of olive oil, and the flavour of the potatoes is enhanced.

This is a subtle dish. The potatoes are boiled with garlic and rosemary, so the flavours permeate the dish. The mash is creamy and divine. I served this as a side with steaks, but it would also pair well with roasted chicken, grilled salmon, or other fish and hearty dishes. In addition, you can use this as a topping for dishes like Shepherd's pie or anywhere a mash is asked for instead of plain mashed potatoes.

Jack Bishop has been cooking since the age of 12 and has become one of America's most creative chefs, specialising in vegetables over the years. He studied culinary arts in Florence and specialises in Italian cuisine, but he is also known for his global flavours and creative dishes. He has published several cookbooks, been extensively featured in magazines, and appeared on a PBS show.

For more recipes from this lovely cookbook, click here.

Ingredients:

2 lb potatoes

1 teaspoon salt,

Water

6 garlic cloves, sliced

1 teaspoon dried rosemary

6 tablespoons olive oil

Salt, to taste

Peel and cube the potatoes into large chunks. Add the potatoes, salt, water, garlic, and rosemary to a pot, covering the potatoes with 3 inches of water. Bring to a boil and simmer for 30-40 minutes, until the potatoes are very soft and easily fall apart. When pierced with a skewer, there should be minimal resistance. Drain, setting aside the water, and cool completely.

When cool, add the olive oil and salt. Mash with your hands or pass through a food mill with the garlic and rosemary. Taste for salt and adjust as needed. If needed, add some of the cooking liquids, about 3-4 tablespoons to make the mash creamy and wet.

Serve hot as a side with grilled meats.