OLIVE OIL MASHED POTATOES II

By BobD

Ingredients

• 4-6 SERVINGS
• Creaminess is added to buttery Yukon Golds with just olive oil and potato water.
• 2 lb Yukon Gold potatoes, cut into 2-inch chunks
• 1/3 cup extra-virgin olive oil
• EQUIPMENT: a potato ricer or food mill

Preparation

Step 1

Cover potatoes with cold water in a pot and add 2 tsp salt.

Boil, partially covered, until tender, 12 to 15 minutes.

Reserve 1 cup cooking water and drain potatoes.

Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 tsp pepper, and salt to taste.