4 TO 6 AS A SIDE
Try this recipe for a delicious Italian rendition of mashed potatoes. I recall that my grandma would fork mash boiled potatoes, drizzle some extra virgin olive oil and sprinkle with coarse sea salt. Here I added some roasted garlic cloves, very much an Italian American favorite.
- 2 pounds Idaho or Yukon gold potatoes, scrubbed but not peeled
- Kosher salt, to taste
- ½ cup extra-virgin olive oil
- Freshly ground black pepper
Pour enough cold water over the potatoes in a large saucepan to cover them by a few inches. Season the water with salt, and bring to a boil. Cook until the potatoes are tender but still hold their shape, about 30 to 40 minutes, depending on their size.
Drain, and let stand until cool enough to handle.
Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil, and season them to taste with salt and pepper. Serve hot.
For a variation, toast three garlic cloves in olive oil in a large skillet, then let cool to room temperature before adding to the riced potatoes