Mark published on November 6, 2013
Olive Oil Mashed Potatoes
Total time: 20 minutes
Yields: 6 servings
Author: David Tanis
Source: https://cooking.nytimes.com/recipes/1015335-olive-oil-mashed-potatoes
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Ingredients
- 2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8 garlic cloves, peeled
- Salt
- 0.25 cup extra-virgin olive oil
Instructions
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.
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.
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.
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.
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