Mashed Potatoes with Olive Oil & Parsley
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.
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):
based on eight servings;
photo: Ellen Silverman
From Fine Cooking 25
, pp. 41
February 1, 1998