2 pounds yellow flesh medium-sized potatoes (6 to 7) peeled, cut in 1-inch pieces
1/4 cup extra-virgin olive oil*
2 tsp Kosher salt
1 tbsp freshly ground black pepper (for garnish)
*Substitute Butter or Garlic olive oil or a combination of the two for deeper flavour
DIRECTIONS:Bring enough water to cover potatoes to a boil in a large saucepan. Add potatoes and salt, then cook at a brisk simmer until potatoes are tender, about 15 minutes. Drain potatoes saving 1 cup of cooking liquid. Mash potatoes then whip in olive oil with whisk or mixer. Add reserved cooking liquid as desired for smoother consistency. Serve with freshly ground pepper and a drizzle of olive oil. Optional: Replace cooking water with warm milk or cream for richer flavour.
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