MASHED POTATOES WITH OLIVE OIL AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Categories dinner, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram
OLIVE OIL MASHED POTATOES
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.
Provided by Mamas Kitchen Hope
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1172.2, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2
SIMPLE OLIVE OIL MASHED POTATOES
Our family recipe for pure and simple olive oil mashed potatoes, made without butter or dairy milk. These potatoes are simply the best-tasting natural potatoes I've ever had!
Provided by Karen Tedesco
Categories Side Dish
Time 35m
Number Of Ingredients 4
Steps:
- Prep the potatoes: Wash them, and trim off any eyes or damaged skin. Peel if you prefer smoother mashed potatoes. Slice them so they're all about the same size, about 2-inches in diameter. Leave them whole if they're golf-ball size.
- Put the potatoes in a large pot with 3 tablespoons of the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork tender, but not falling apart, 20-25 minutes.
- Scoop out 2 cups of the cooking water, then drain the potatoes and transfer to a large bowl. Pour the olive oil over and 1 cup of the cooking water. Mash them with a handheld potato masher, adding more water a little at a time until the potatoes are the texture you like (you might not use all the water). Taste and add more salt, if desired.
- Serve warm, drizzled with additional olive oil.
Nutrition Facts : ServingSize 1 serving, Calories 252 kcal, Carbohydrate 33 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 578 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 10 g
OLIVE OIL MASHED POTATOES AND KALE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds small red potatoes in salted boiling water until tender, 15 to 20 minutes. Reserve 1 cup cooking water, then drain. In the same pot, cook 2 chopped shallots and 2 chopped garlic cloves in olive oil over medium-high heat until softened, 2 minutes. Add 4 cups chopped kale and 1/2 cup cooking water; cook 5 minutes. Add 1/2 cup milk and bring to a simmer. Off the heat, add the potatoes, 3 tablespoons olive oil and some chopped parsley. Mash, adding more cooking water if needed. Season with salt and pepper.
- Photography by Ryan Dausch
OLIVE OIL MASHED POTATOES
These mashed potatoes are rediculously easy and they are absolutely delicious! You've really got to try these! The recipe is from the September 2008 Gormet Magazine.
Provided by Chef Johnny Ringo
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut potatoes into 2 inch chucks.
- Cover potatoes with cold water and salt.
- Boil, partially covered until tender, 12 to 15 minutes.
- Reserve 1 cup cooking water and drain potatoes.
- Heat oil in a pot over medium heat and remove from heat.
- Force potatoes through potato ricer into oil in pot(you really need a potato ricer for this recipe).
- Stir in cooking water, salt and pepper to taste.
Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1173.4, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2
OLIVE OIL MASHED POTATOES
Make and share this Olive Oil Mashed Potatoes recipe from Food.com.
Provided by diner524
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, onion, and garlic in salted water over high heat. Cook until tender, 15 minutes. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot over medium heat, and briefly to evaporate excess moisture.
- Off heat, add oil and cayenne. Mash potatoes to desire consistency, adding reserved cooking water as needed if potatoes are too dry.
Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 1.5, Sodium 31.4, Carbohydrate 28.2, Fiber 3.1, Sugar 2.6, Protein 3.4
OLIVE OIL MASHED POTATOES WITH PANCETTA
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.
Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MASHED POTATOES WITH GARLIC-OLIVE OIL
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)
Make and share this Olive Oil Mashed Potatoes (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour enough water over the potatoes in a large pot to cover them by three fingers.
- Season the water with salt; bring to a boil.
- Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
- Drain potatoes and let stand until cool enough to handle.
- Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
- Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
- *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
- Remove pan from heat and cool to room temperature before adding to the riced potatoes.
- *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
- Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.
Nutrition Facts : Calories 218.1, Fat 13.6, SaturatedFat 1.9, Sodium 4.8, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1
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- Drain potatoes the potatoes, then return them back to the hot pot. Gently toss to evaporate any water clinging to the potatoes.
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