Mashed Potatoes with Olive Oil & Parsley

Mashed Potatoes with Olive Oil & Parsley
Photo by Ellen Silverman


  • 2 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 2 Tbs. salt; more for seasoning
  • ½ cup cooking liquid or milk; more as needed
  • Freshly ground black pepper to taste
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup extra-virgin olive oil

Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil. Boil just until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 min. (see How to test potatoes for doneness). When the potatoes are done, draw off about 1 cup of the cooking liquid; ...

View full recipe at Fine Cooking


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