Olive Oil Mashed Potatoes
Submitted by Mark on Wed, 11/06/2013 - 8:09am.
NY Times (11-6-13)
Ingredients
- 2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8 garlic cloves, peeled
- Salt
- 1/4 cup extra-virgin olive oil
Preparation
- 1.
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- 2.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic, then thin to desired consistency with reserved cooking liquid. Check seasoning. Beat in olive oil and serve.
- YIELD
- 6 servings
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