Herbed Olive Oil Mashed Potatoes Food

HERBED OLIVE OIL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and olive oil using a fork or potato masher. Stir in the chives, dill, parsley, 2 teaspoons salt and freshly ground pepper to taste.

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

HERBED MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

MAGNIFICENT MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• Bring a large saucepan of water to a boil.
• Add the potatoes and the salt.
• Simmer, partially covered, until soft, about 20 minutes.
• Remove the pan from the heat and leave the potatoes in the hot water for up to 15 minutes to keep them warm.
• Spoon out 1/2 cup of the warm cooking water and pour into a bowl.
• Add the olive oil.
• Drain the potatoes and either put them through a ricer placed over the bowl or transfer them to the bowl and use a potato masher to reduce them to pillowy-soft puree.
• Season with salt and pepper and your herb of choice.
• Beat with a wooden spoon until light and fluffy.
• Serve at once or keep them warm in the top of a double boiler over simmering water.

HERBED BABY POTATOES WITH OLIVE OIL

Steps:

• *Please note that quantities are approximate. But a lot of fresh herbs is nice, and tougher herbs like rosemary should be chopped finely.
• Do not use very small baby potatoes: slightly smaller than a golf ball is about right.
• Rinse; do not peel. Cut each in half.
• Boil in lightly salted water until just tender -- this should not take more than 4 to 6 minutes depending on size and type of potato, but do test one with a skewer. They should still be firm and not fall apart!
• Rinse and chop the herbs, which must be fresh, not dried.
• Drain potatoes, put into suitable dish, add the olive oil and toss until well coated. A high quality, nice and fruity virgin oil should be used. Use more if you like.
• Add the chopped herbs and pepper, and toss again, until mixed through. Take care not to break the halved potatoes.
• Best salted at table, with flakes of Maldon salt. This is not always easy to obtain, so just use -- salt!
• These potatoes are quite nice when cold, too.