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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 4 servings |
||
| Calories 356 | ||
| Calories from Fat 163 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.2g | 28% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1172mg | 48% | |
| Potassium 860mg | 24% | |
| Total Carbohydrate 45.7g | 15% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 2.0g | ||
| Protein 4.2g | 8% | |
Olive Oil Mashed Potatoes
By: mama's kitchen
Aug 26, 2008
With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.
SERVES 4
Ingredients
- 2 lbs yukon gold potatoes
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
garnish
- salt and pepper (optional)
Directions
1
Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.2
Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.3
Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.4
Force potatoes through a ricer into pot containing warmed olive oil.5
Gently fold in cooking water, stirring only if needed to combine.6
Taste and season with more salt and some fresh cracked black pepper, if desired.
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Featured Reviews for This Recipe
From: ~Rita~
On Aug 29, 2008
Love potatoes riced.
I made 5 pounds worth!!! Used 1/2 cup oil. Cooked the potatoes with 4 cloves garlic which was riced into the potatoes as well. Added minced rosemary and lots of black pepper. I used black truffle sea salt!
Good stuff!!!!
From: Chef #685774
On Nov 8, 2008
Tried this recipe last night, everyone loved it. Used mixer instead of ricer, came out great. Did have to salt & pepper more. Thanx very much. Mags
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