Olive Oil Mashed Potatoes

Preparation

1. Step 1

   Pour enough cold water over the potatoes in a large saucepan to cover them by three fingers. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape of the potatoes. Drain the potatoes and let stand until cool enough to handle.

   Step 2

   Peel the 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.

2. Variation: Garlic Mashed Potatoes

   Step 3

   Heat the olive oil in a small skillet over medium-low heat. Slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes. Remove the pan from the heat and cool to room temperature before adding to the riced potatoes.

3. Variation: Anchovy Mashed Potatoes

   Step 4

   Heat 2 tablespoons of the olive oil in a small skillet over medium-low heat. Add 2 anchovy fillets and cook, breaking them up, until they are dissolved. Remove from the heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature. Beat the anchovy oil into the mashed potatoes.