Mediterranean Mashed Potatoes

I got my next Taste of Home magazine this week and tried out a recipe from it last night, Mediterranean Mashed Potatoes, recipe seventeen. 

Mediterranean Mashed Potatoes

8 large potatoes (about 6 1/2 lbs), peeled and cubed

3 garlic cloves

1 t plus 3/4 t salt, divided

1/2 cup olive oil

1/4 cup lemon juice

1/2 cup pine nuts, toasted

Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Meanwhile, mince garlic; sprinkle with 1 t salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture, and remaining salt until blended. Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.

These were delicious. I have been wanting to eat potatoes lately; I think it is because the weather is changing and potatoes are so warm and creamy and delicious. Anyway, these hit the spot. It was rather strange to use a recipe to make mashed potatoes, but the garlic and lemon juice combo really worked well and it was nice to use olive oil instead of butter, they still turned out plenty creamy. Mmmm.