Mashed Potatoes with Olive Oil, Scallions, and Parsley

Name: Mashed Potatoes with Olive Oil, Scallions, and Parsley
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

December 9, 2011

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

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

TagsTurkish Middle Eastern Potato Root Vegetable Vegetable Scallion Onion Parsley Herbs & Spices Side Starter Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer Cookbooks

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