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!
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.