Yukon Gold Mashed Potatoes with Olive Oil
Serves 6
10 mins prep
25 mins cook
35 mins total
My favorite olive-oil mashed potato recipe, the one that I've made for years and years. This method makes a batch of wholesome mashed potatoes made without butter, cow's milk or cream. They taste like the essence of potatoes!
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Prep the potatoes: Wash them, and trim off any eyes or damaged skin. Peel if you prefer smoother mashed potatoes. Slice them so they're all about the same size, about 2-inches in diameter. Leave them whole if they're golf-ball size.
Put the potatoes in a large pot of water and add 3 tablespoons of the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork tender, but not falling apart, 20-25 minutes.
Scoop out 2 cups of the cooking water, then drain the potatoes and transfer to a large bowl. Pour the olive oil over and 1 cup of the cooking water. Mash them with a handheld potato masher, adding more water a little at a time until the potatoes are the texture you like (you might not use all the water). Taste and add more salt, if desired.
Serve warm, drizzled with additional olive oil.
