Floating Olive Branch
Herb Mashed Potatoes with Crispy Bacon Topping


2 lbs. baking potatoes, peeled and diced 

2 tablespoons Gremolata Infused Olive Oil  

1/2 tablespoon Fleur de Sel 

4 garlic cloves, peeled and minced 

1/2 cup cream cheese, cut into small cubes 

1/2 cup warm half and half (plus a little extra depending on how creamy you like your mashed potatoes) 

salt and pepper to taste 



1 tablespoon Bacon Infused Olive Oil 

1/2 cup bacon, cooked and chopped 

2 cups corn flakes 

1/2 teaspoon salt

1/2 teaspoon onion powder 

1/4 teaspoon smoked paprika 

chopped parsley for garnish 



Preheat oven to 400°F. Place potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with minced garlic and salt. 

Roast for 15-20 minutes, or until tender, remove from the oven and set aside 

While the potatoes are baking, combine topping ingredients together in a large bowl (olive oil, bacon, corn flakes, salt, onion powder and paprika), toss to coat. Place on another baking sheet and toast, in the oven, for 2-3 minutes. Remove from the oven and set aside to cool.  

Once the potatoes are done, transfer to a large bowl, add cream cheese and half and half, mash using a potato masher until smooth and season with salt and pepper to taste. 

Spoon mashed potatoes into a serving bowl or platter and sprinkle with the corn flake-bacon topping before serving. Sprinkle with parsley for garnish.