OLIVE-OIL-MASHED POTATOES WITH SPINACH AND BASIL

Olive-Oil-Mashed Potatoes with Spinach and Basil image

Provided by Diane Rossen Worthington

Yield Makes 8 servings

Number Of Ingredients 6

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4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes
7 tablespoons extra-virgin olive oil, divided
6 tablespoons (or more) low-salt chicken broth
Coarse kosher salt
1 6-ounce package baby spinach
1 cup (packed) fresh basil leaves

Steps:

Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well. DO AHEAD: Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.
Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.