olive oil mashed potatoes

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potatoes potato russets yellow potato

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(contributed by Nancy)

Ditch the butter for your mashed potatoes in this recipe!  If you have a special olive oil, now is the time to use it.  If not that’s ok too.  I have used big box/generic olive oil and it tasted very good!  From Lidia’s Italian American Kitchen, by Lidia Bastianich.

1 pound Russet or yellow potatoes, scrubbed but unpeeled
salt
¼ cup olive oil
freshly ground pepper, preferably white

1.  Pour enough cold water over the potatoes in a large saucepan to cover them by three fingers. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape of the potatoes.
2.  Drain the potatoes and let stand until cool enough to handle.
3.  Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil and season them to taste with salt and pepper. Serve hot.