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.
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2
lb
Yukon Gold potatoes, cut into 2-inch chunks
-
1/3
cup
extra-virgin olive oil
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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.
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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.
