Mashed Potato Virgin Food

MASHED POTATOES WITH EXTRA-VIRGIN OLIVE OIL

Mashed Potatoes with Extra-Virgin Olive Oil image

Categories Potato Side Christmas Thanksgiving Quick & Easy Fall Winter Boil Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 2

Ingredients

6 large baking potatoes (about 4 1/2 pounds), peeled, cut crosswise into thirds
7 tablespoons extra-virgin olive oil, divided

Steps:

Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.)
Transfer potatoes to large bowl. Drizzle with remaining tablespoon olive oil and serve.

COMPANY MASHED POTATOES

Company Mashed Potatoes image

Can't remember where I got this recipe but it's always a good one. You can use fresh, leftover, or instant for this this recipe. Cooking time below is for fresh potatoes.

Provided by KGCOOK

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 cups hot seasoned mashed potatoes
1 cup sour cream
1/2 cup green onion, chopped
4 ounces sharp cheddar cheese, grated
1 teaspoon garlic powder (optional)

Steps:

Mix all ingredients together well.
Spray 9x11-inch baking dish with non stick cooking spray.
Pour potato mixture into dish.
Dot with small amounts of butter.
Bake at 350°F for 25 minutes or till hot.
If desired, sprinkle extra cheese over the top and top with extra green onion.

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Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.

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