Mashed Yukon Gold Potatoes with Olive Oil

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  • 4 1/2 pounds Yukon Gold potatoes
  • 7 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper


Place potatoes in a large, heavy-bottomed pot.
Cover with cold salted water and bring to a boil.
Reduce heat to medium-high. Simmer until potatoes are tender when pierced with a paring knife, 25-40 minutes, depending on size of potatoes.
Drain, reserving 1 1/2 cups potato cooking water.
Return potatoes to dry pot and steam for 5 minutes.
Mash by hand with a potato masher to desired consistency.
Add 6 tablespoons olive oil and stir to combine. Add potato cooking water as needed.
If making ahead, reserve extra cooking water for reheating; potatoes will thicken as they stand.
Season to taste with salt and pepper. Transfer to serving bowl and drizzle with remaining oil. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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