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Epicurious

Mashed Potatoes with Olive Oil

Recipe information

  • Yield

    serves 10

Ingredients

3 1/2 pounds small Yukon Gold potatoes
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for serving

Preparation

  1. Cover the potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender when pierced with a fork, about 10 minutes; drain. Mash with a potato masher. Stir in the oil; season with salt and pepper. Drizzle with oil, and serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerVeganVegetarianDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerPassoverRosh HashanahCookbooks
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