Olive Oil Mashed Potatoes
photo by jessymroberts
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 lbs yukon gold potatoes
- 2 teaspoons salt
- 1⁄3 cup extra virgin olive oil
-
garnish
- salt and pepper (optional)
directions
- Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
- Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
- Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
- Force potatoes through a ricer into pot containing warmed olive oil.
- Gently fold in cooking water, stirring only if needed to combine.
- Taste and season with more salt and some fresh cracked black pepper, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Nothing wrong with these... but nothing spectacular either. I used some of the best Greek EVOO available (it is phenomenal!), which is why I wanted to try them for Easter dinner. MEH. They were just okay. No reason not to make my regular ones with sour cream, chives, and bacon. Thanks, though... the whole reason I have been a member of Zaar all these years is to try new recipes!
-
These were delicious and easy to make! My family loved them and ate them up! The only problem I had was getting my potatoes to cook with the lid on so I just boiled them regularly. I used some olive oil with thyme leftover from another recipe which gave them some more flavor. Made for Dining Daredevils, ZWT5
see 6 more reviews
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.