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Mashed Potatoes with Olive Oil & Parsley Recipe

Mashed Potatoes with Olive Oil & Parsley

by Josh Eisen
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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. Serves four.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients Yukon gold potatoes flat-leaf parsley milk more more
2 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
2 Tbs. salt; more for seasoning
1/2 cup extra-virgin olive oil
1/2 cup cooking liquid or milk; more as needed
Freshly ground black pepper to taste
1/4 cup chopped fresh flat-leaf parsley

Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil. Boil just until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 minutes. (see How to test potatoes for doneness).

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.

Just before serving, check the consistency of the potatoes and add a little of the cooking liquid if they need loosening. Mix in the parsley. Taste and adjust seasonings.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 440; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 21; Carbohydrates (g): 40; Polyunsaturated Fat (g): 3; Sodium (mg): 310; Cholesterol (mg): 0; Fiber (g): 3;
photo: Ellen Silverman
From Fine Cooking 25 , pp. 41
February 1, 1998

user reviews

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Star Star Star Star Star by 5boys2girls4now, 11/25/2011The 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.
Star Star Star Star Star by JessicaMarie, 12/9/2010If you can't have dairy in your mashed potatoes, this is the way to go!
Star Star Star Star Star by roinuj, 7/13/2008A great, very easy, and healthier alternative to the usual butter and milk/cream. This is a frequent side in our house.