The parsley and olive oil make these mashed potatoes feel fresh, light, and lovely. When I’m serving more hearty fare, such as lamb, I’ll add 1/3 cup chopped oil-cured olives, and a little fresh thyme and garlic heated in the olive oil to the mix. To keep the parsley fresh-tasting and green, add it just before serving. If adding olives, do the same or they’ll color the potatoes.
When the potatoes are done, draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes and return them to the pot in which they were cooked. Mash them with a potato masher. With a wooden spoon, stir in the olive oil. Add some of the cooking liquid or milk until you reach the desired consistency. Season generously with salt and several grinds of black pepper.
The olive oil and parsley was nice twist on mashed potatoes for Thanksgiving dinner, but I think 2Tbs salt for 2lbs of potatoes is way to much. I made up 5lbs and used 2Tbs and found that amount was too much for our taste- and we like salty. Perhaps it was meant to be 2tsp instead. Otherwise very tasty.
If you can't have dairy in your mashed potatoes, this is the way to go!
A great, very easy, and healthier alternative to the usual butter and milk/cream. This is a frequent side in our house.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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