PREP TIME COOK TIME
20 minutes 45 minutes
1 hour 5 minutes
- 2 lbs. russet potatoes, unpeeled and scrubbed
- 5 medium cloves garlic, peeled
- 2 teaspoons kosher salt plus 1/8 additional teaspoon
- 1/2 cup Nuvo's extra virgin olive oil plus 2 additional tablespoons or garlic olive oil
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
Boil potatoes until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes.
While potatoes are simmering, mince 1 garlic clove. Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.
Mince remaining 4 cloves garlic. Place in small saucepan with 1/4 cup olive oil or garlic olive oil for an extra dose of garlic and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant and golden. Transfer oil and garlic to bowl with raw garlic paste.
Drain cooked potatoes; set food mill or ricer over now-empty saucepan. Peel potatoes and cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.
Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil or garlic olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.
You can also sprinkle shredded kale leaves on the top.