2000s Recipes + Menus

Olive-Oil Mashed Potatoes

Serves 4 to 6
  • Active time:15 min
  • Start to finish:30 min
September 2008
Creaminess is added to buttery Yukon Golds with just olive oil and potato water.
  • 2 lb Yukon Gold potatoes, cut into 2-inch chunks
  • 1/3 cup extra-virgin olive oil
  • Equipment:

    a potato ricer or food mill
  • Cover potatoes with cold water in a pot and add 2 tsp salt. Boil, partially covered, until tender, 12 to 15 minutes.
  • Reserve 1 cup cooking water and drain potatoes.
  • Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 tsp pepper, and salt to taste.
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