Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe. 

  • 2 Pounds Yukon Gold Potatoes (Cut Into Chunks)
  • 1/2 Cup Extra-Virgin Olive Oil
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. In a large-size pot add potatoes and cover with cold water. Add kosher salt. Bring to a boil and boil for 15 minutes. Remove from heat.
  2. Drain, but reserve 1 cup starchy potato water.
  3. In same pot add olive oil. Heat over a medium heat for 3 minutes. Remove pan from heat.
  4. Force potatoes through food mill or ricer into pot with olive oil. Stir in starchy water. Add pepper.
  5. Transfer to serving bowl and serve warm.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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