Olive Oil Mashed Potatoes
2 pounds Yukon Gold potatoes, cut into 2-inch chunks
1/3 cup extra-virgin olive oil
2 tbs chopped flat leaf parsley
a potato ricer or food mill
Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 1 cup cooking water and drain potatoes.
Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoon pepper, and salt to taste.
Makes 4 to 6 servings
olive oil mashed potatoes originally published on sassyradish.com
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