Olive Oil Mashed Potatoes (Lidia Bastianich)

1. 1

   Pour enough water over the potatoes in a large pot to cover them by three fingers.

2. 2

   Season the water with salt; bring to a boil.

3. 3

   Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.

4. 4

   Drain potatoes and let stand until cool enough to handle.

5. 5

   Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.

6. 6

   Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.

7. 7

   *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.

8. 8

   Remove pan from heat and cool to room temperature before adding to the riced potatoes.

9. 9

   *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.

10. 10

    Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.