Ingredients
4 pounds red potatoes, quartered1/2 cup olive oil2 garlic cloves2/3 cup heavy whipping cream1/4 cup butter, softened2 teaspoons salt1/2 teaspoon pepper2/3 to 3/4 cup 2% milk3 green onions, chopped3/4 cup grated Parmesan cheese, optional
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.
