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.
To clear up the salt confusion: the recipe is saying to add the 2 Tbsp of salt to the water that the potatoes boil in! You want the water that you first boil your potatoes in to be very well-seasoned. When the recipe calls for adding more salt in the later steps, you should be seasoning it to your taste.
Tasty. But I agree that 2 tbsp. of salt is way too much. In fact, I found it salty enough just from generously salting the boiling water.
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