Fork Mashed Potatoes

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

• Ready In: 34 mins
• Serves: 4

Ingredients

• 8  yukon gold potatoes
• 1  bulb of garlic (split)
• 2  tablespoons thyme
• 1  tablespoon black peppercorns
• 2  bay leaves
• 1⁄4 cup onion (chopped)
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 cup olive oil
• 1⁄4 cup butter
• 1⁄4 cup Italian parsley

Directions

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.