Mashed Potatoes Flavored With Olive Oil Food

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.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

OLIVE OIL MASHED POTATOES

Steps:

• 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.
• Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
• Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
• Force potatoes through a ricer into pot containing warmed olive oil.
• Gently fold in cooking water, stirring only if needed to combine.
• Taste and season with more salt and some fresh cracked black pepper, if desired.

GARLIC MASHED POTATO WITH OLIVE OIL

Steps:

• First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.
• Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
• When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper.

SMASHED POTATOES WITH GARLIC OIL

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
• Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
• Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.

MASHED POTATOES FLAVORED WITH OLIVE OIL

Steps:

• Place the potatoes and milk, salted to taste, in a large saucepan. Bring to a boil. Reduce to a simmer, cover and cook 25 minutes.
• Strain the potatoes and reserve the milk. Put the potatoes through a food mill or ricer, and transfer to a large saucepan.
• Heat the cream and olive oil in a small saucepan, and add them to the potatoes, stirring well with a wooden spatula. To obtain a looser consistency, stir in some of the reserved hot milk. Season with grated nutmeg, salt and freshly ground pepper. Serve hot.

MASHED POTATOES WITH BLACK OLIVES

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

MASHED POTATOES WITH GARLIC-OLIVE OIL

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

MASHED POTATOES WITH EXTRA-VIRGIN OLIVE OIL

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.

OLIVE-OIL MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
• Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.