Mashed Potatoes with Garlic and Olive Oil, Italian Recipe – Gianni’s North Beach

Easy and delicious, mashed potatoes flavored with mellow roasted garlic and extra virgin olive oil, pairs well with meat, fish or poultry. For Thanksgiving this year I’m serving with mine with a roasted boneless turkey breast stuffed with sauteed spinach and prosciutto. I’ll show you how to make the turkey in part 2 of our Thanksgiving special. You can check that out here:

My Mom didn’t call them mashed potatoes, she called them “smashed” potatoes and I still do. I like chunks of potato for that toothsome feel. But make your mashed potatoes anyway you like them. Mash them more, whip them with a whisk or a hand beater, or put the hot potatoes through a ricer if you want a smoother or whipped consistency, then add the roasted garlic and olive oil.

Any way you make them just get them to your guests while they’re still piping hot.

Complete text recipe:
Music by David Molina:
Video by Hungry Village:

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  1. The very day I flew in from England as an immigrant a nice Italian lady made us home made fettuccine with her pomodoro sauce and parmigiana reggiano. We watched her crank out the noodles in a little machine. I thought I’d died and was with the angels. My mom couldn’t cook and when she did it was overcooked beef, lumpy potatoes and soggy veg. Love Italian food. my absolute fave, but mostly the southern regions though. What i love best is the devotion to the very best ingredients possible.

  2. Made this tonight with steak. I don’t like adding milk (farm fresh raw milk is amazing though) so I just save some of the potato water. The roasted garlic is very mild but delish. I confess to adding salt to the cooking water though since adding it after never really seems to penetrate it enough and so I use more of it than I would than if I just add it to the water. This is an excellent dish. Extra Virgin O O, nice and green and aromatic is a wonderful finish – thanks Gianni!

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