Olive Oil Mashed Potatoes (Lidia Bastianich)
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 lb yukon gold potatoes or 1 lb idaho potato, scrubbed but unpeeled
- salt
- 1⁄4 cup olive oil
- fresh ground pepper, preferably white
directions
- Pour enough water over the potatoes in a large pot to cover them by three fingers.
- Season the water with salt; bring to a boil.
- Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
- Drain potatoes and let stand until cool enough to handle.
- Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
- Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
- *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
- Remove pan from heat and cool to room temperature before adding to the riced potatoes.
- *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
- Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!