FEBRUARY 21, 2020
AUGUSTAMEDICALEXAMiNER
7 +
GARDENVARIETY
Olive Oil Mashed Potatoes are smooth, creamy with a hint of Tuscan herbs, and so rich no one will miss the dairy. The key to this recipe is using an excellent quality olive oil. When you think of olive oil, have you always felt that it was grown mostly in Europe? It may surprise you that Georgia is not only known for peanuts and peaches, but we are also now known for superb quality olive oil. Olive Orchards of Georgia originated in the summer of 2013 and is a family-owned company that grows and presses arbequina olives for the production of highquality extra virgin olive oil. Not only does their olive oil have outstanding flavor, it also is a healthy oil to add to your diet. Here are just a few of the benefits. An ISRN Pharmacol study suggested that ingredients in extra virgin olive oil may help protect the nervous system and could be useful for treating depression and anxiety. According to a Nutrients study published in 2019, olive oil contains substances that may help prevent colorectal cancer. Lab tests have found evidence that antioxidants in olive oil may help protect the body from inflammation, oxidative damage, and epigenetic changes. According to Olive Wellness Institue, extra virgin olive oil contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process A PubMed study states olive oil supplements appear to improve inflammatory markers and reduce oxidative stress in individuals with rheumatoid arthritis Olive Oil Mashed Potatoes Ingredients • 4 lbs. Russet potatoes, peeled and cut into 1-inch chunks • 1/2 cup almond milk • 2/3 cup Olive Orchards of
Olive Oil Mashed Potatoes Georgia olive oil, plus more for drizzling • 3 cloves garlic, gently smashed and peeled • 2 sprigs fresh rosemary, about 3 inches each. Stems removed and leaves chopped lightly • 1 teaspoon small strips of lemon zest • 1/4 tsp. crushed red pepper • salt and pepper • 2 tbsp. chopped fresh flatleaf parsley Directions In a large stock pot, add enough cold water to cover the potatoes over an 1 inch. Add 1 tbsp. salt. Bring to a boil and cook until very tender, about 12 to 15 minutes. Meanwhile, in a small saucepan, heat 2/3 cup Olive Orchards of Georgia olive oil on medium heat. Add the garlic, rosemary, lemon zest, crushed red
pepper, and 1/4 tsp. salt, stirring occasionally, for 2 minutes. Drain the potatoes. Push the potatoes through a potato ricer back into the pot, or return the potatoes to the pot and mash with a potato masher. Strain the oil mixture into the potatoes and add 1/2 cup almond milk. Stir well. Add seasoning from oil, salt and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with the parsley. by Gina Dickson, an Augusta mom to six and Gigi to ten. Her website, intentionalhospitality. com, celebrates gathering with friends, cooking great healthy meals and sharing life around the table. Also on Instagram @ intentionalhospitality +
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