Olive Oil Mashed Potatoes

1. 1

   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.

2. 2

   Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.

3. 3

   Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.

4. 4

   Force potatoes through a ricer into pot containing warmed olive oil.

5. 5

   Gently fold in cooking water, stirring only if needed to combine.

6. 6

   Taste and season with more salt and some fresh cracked black pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.