Best Mashed Potatoes With Olive Oil And Herbs Recipes

OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)

Steps:

• Pour enough water over the potatoes in a large pot to cover them by three fingers.
• Season the water with salt; bring to a boil.
• Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
• Drain potatoes and let stand until cool enough to handle.
• Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
• Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
• *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
• Remove pan from heat and cool to room temperature before adding to the riced potatoes.
• *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
• Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

MAGNIFICENT MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• Bring a large saucepan of water to a boil.
• Add the potatoes and the salt.
• Simmer, partially covered, until soft, about 20 minutes.
• Remove the pan from the heat and leave the potatoes in the hot water for up to 15 minutes to keep them warm.
• Spoon out 1/2 cup of the warm cooking water and pour into a bowl.
• Add the olive oil.
• Drain the potatoes and either put them through a ricer placed over the bowl or transfer them to the bowl and use a potato masher to reduce them to pillowy-soft puree.
• Season with salt and pepper and your herb of choice.
• Beat with a wooden spoon until light and fluffy.
• Serve at once or keep them warm in the top of a double boiler over simmering water.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.