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Epicurious

Mashed Potatoes with Olive Oil, Scallions, and Parsley

This is as good hot as it is cold and can be served as part of a meze or as a side dish.

Recipe information

  • Yield

    serves 6

Ingredients

1 1/2 pounds baking potatoes
6 tablespoons extra virgin olive oil
Salt and pepper
About 6 scallions, chopped
Handful of chopped flat-leaf parsley

Preparation

  1. Step 1

    Peel and boil the potatoes in salted water until soft. Drain, keeping about 1/2 cup of the cooking water.

    Step 2

    Mash the potatoes and beat in the olive oil. Add salt and pepper to taste and a little of the cooking water—enough to make a soft, slightly moist texture. Then stir in the scallions and the chopped parsley.

Arabesque
TagsTurkishMiddle EasternPotatoRoot VegetableVegetableScallionOnionParsleyHerbs & SpicesSideStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerCookbooks
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