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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%
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Sat night in France

Mama Cee Jay

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Olive Oil Mashed Potatoes

Recipe #321401 | 30 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

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: NELady

On Jun 8, 2009

I followed the recipe as directed and was very pleased with the result - they were creamy and delicious. My hubby said he preferred my "regular" mashed potatoes. I thought these were nice for a different approach to mashed potatoes. Made for the Groovy GastroGnomes, Family Picks ZWT5.

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From: Mama Cee Jay

On Jun 7, 2009

Nice alternative to regular mashed potatoes. Enjoyed with steak, Sacré Bœuf! Sirloin Steak Topped With Mustard Herb Butter and salad, Classic French Green Salad. Prepared ZWT5 Team Jammin Java Jivers.

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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!!!!