Total Time
Prep 4 mins
Cook 30 mins

Potatoes seasoned with parsley, garlic, peppercorns and onion. From Chef Stratta at the Phoenician hotel in Phoenix.

Ingredients Nutrition


  1. Combine potatoes, garlic, thyme, peppercorns, bay leaves, onion and salt in a large saucepan filled with 1/2 gallon of water. Cook over high heat. Bring to boil, reduce heat and simmer 30-35 minutes.
  2. Remove potatoes, cool slightly and peel.
  3. Combine potatoes, olive oil and butter in a large bowl.
  4. Mash potatoes with a fork or potato masher, then stir in parsley, salt and pepper.
Most Helpful

Simple, easy, and delicious...and yet, I managed to mess up the recipe! Didn't read it through, and cut my potatoes before boiling them....I think they still turned out great!! In fact, I think they absorbed more flavor. I removed my sliced potatoes from the pot, and then grabbed the garlic to add before mashing them with a fork. After that, I followed the recipe. They turned out fabulous! Thanks for a great potato recipe BakinBaby!

breezermom September 18, 2009

So easy but so so good! I adored these, used yukon gold fingerlings

MarraMamba September 06, 2009

Yup this was good. The olive oil certainly was something different. It was well enjoyed. Made for Everyday Is A holiday Tag Game

daisygrl64 August 20, 2009