Herbed Mashed Potatoes with Olive Oil

Ingredients

• 6 medium russet or 12 yellow Finn potatoes
• salt
• ½ cup olive oil, extra-virgin preferred
• cooking water as desired
• freshly ground pepper, white preferred, to taste
• 1 Tbsp chopped fresh herb such as basil, oregano, rosemary, thyme or cilantro

Method

1. Peel and cut the potatoes into quarters. Bring a large pan of water to a boil. Add 1 tablespoon salt and the potatoes and cook until completely tender. Drain and mash at once or turn off the heat and leave in the water up to 15 minutes.
2. Pour the olive oil and half a cup of cooking water in a bowl. Add the drained potatoes and use a masher to break them up. Add salt, pepper and the herb of choice and beat with a wooden spoon to combine the ingredients and fluff up the potatoes. Add water as needed to achieve the desired texture and correct the seasoning to taste.
3. Serve at once or keep warm in the top of a double boiler over simmering water.

Notes

Clipping. Yield: makes 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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