Olive Oil Mashed Potatoes
Creamy mashed Yukon Gold potatoes made with extra-virgin olive oil instead of butter for a lighter, Mediterranean twist on the classic side dish.
4 servings
25 min
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Ingredients
- •2 pounds Yukon Gold potatoes, cut into 2-inch chunks
- •⅓ cup extra-virgin olive oil
- •1 piece potato ricer or food mill
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
10 min
