Olive Oil Mashed Potatoes

2 pounds Yukon Gold potatoes, cut into 2-inch chunks
1/3 cup extra-virgin olive oil
2 tbs chopped flat leaf parsley

a potato ricer or food mill


Cover potatoes with cold water in a pot and add 2 teaspoons 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 teaspoon pepper, and salt to taste.

Makes 4 to 6 servings

© 2024 Olga Massov