Mashed Potatoes with Olive Oil

Name: Mashed Potatoes with Olive Oil
Yield: serves 10
Ingredients: 3 1/2 pounds small Yukon Gold potatoes; Coarse salt and freshly ground pepper; 1/2 cup extra-virgin olive oil, plus more for serving

January 26, 2012

Recipe information

Yield
serves 10

Ingredients

3 1/2 pounds small Yukon Gold potatoes

Coarse salt and freshly ground pepper

1/2 cup extra-virgin olive oil, plus more for serving

Preparation

Cover the potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender when pierced with a fork, about 10 minutes; drain. Mash with a potato masher. Stir in the oil; season with salt and pepper. Drizzle with oil, and serve immediately.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsYukon Gold Potato Potato Root Vegetable Vegetable Side Dinner Vegan Vegetarian Dairy Free Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer Passover Rosh Hashanah Cookbooks

Recipe notes

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