OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)
Make and share this Olive Oil Mashed Potatoes (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 218.1, Fat 13.6, SaturatedFat 1.9, Sodium 4.8, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1
OLIVE OIL MASHED POTATOES
With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.
Provided by Mamas Kitchen Hope
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
- Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
- Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
- Force potatoes through a ricer into pot containing warmed olive oil.
- Gently fold in cooking water, stirring only if needed to combine.
- Taste and season with more salt and some fresh cracked black pepper, if desired.
Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1172.2, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2
OLIVE OIL MASHED POTATOES
Try this recipe for a delicious Italian rendition of mashed potatoes. I recall that my grandma would fork-mash boiled potatoes, drizzle some extra-virgin olive oil, and sprinkle with coarse sea salt. Here I added some roasted garlic cloves, very much an Italian American favorite.
Yield serves 4 to 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Cut off the tips on each garlic head, then place each garlic head on a square of foil, drizzle with olive oil, and wrap the foil to seal. Roast in the oven until the garlic is tender throughout (about 30 to 40 minutes, depending on the size of the garlic head). Let cool slightly, then squeeze the garlic cloves into a small bowl and mash with the remaining olive oil and the salt.
- Meanwhile, put the potatoes in a pot with water to cover by 1 inch. Bring to a simmer, and cook until tender all the way through-about 15 to 20 minutes, depending on size. Let the potatoes cool slightly, then peel and set aside. In the pot used to cook the potatoes, warm the milk over low heat. Add the potatoes and garlic paste, and coarsely mash with a potato masher. Serve hot.
OLIVE OIL MASHED POTATOES
Make and share this Olive Oil Mashed Potatoes recipe from Food.com.
Provided by diner524
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, onion, and garlic in salted water over high heat. Cook until tender, 15 minutes. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot over medium heat, and briefly to evaporate excess moisture.
- Off heat, add oil and cayenne. Mash potatoes to desire consistency, adding reserved cooking water as needed if potatoes are too dry.
Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 1.5, Sodium 31.4, Carbohydrate 28.2, Fiber 3.1, Sugar 2.6, Protein 3.4
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