HERBED OLIVE OIL MASHED POTATOES
Mash Yukon gold potatoes with olive oil and stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and olive oil using a fork or potato masher. Stir in the chives, dill, parsley, 2 teaspoons salt and freshly ground pepper to taste.
OLIVE OIL MASHED POTATOES
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Categories dinner, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram
OLIVE OIL AND HERB CRUSHED POTATOES
Provided by Justin Chapple
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
- Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
- Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.
MASHED POTATOES WITH OLIVE OIL AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
- Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.
OLIVE-OIL MASHED POTATOES
These easy-to-make mashed potatoes are smooth and creamy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
- Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.
Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g
MAGNIFICENT MASHED POTATOES WITH OLIVE OIL AND HERBS
These spuds are dairy free. I promise, even though water and oil are not supposed to mix, they make the puree more delicious than would butter and cream. From "The Steak Lovers Cookbook" by William Rice
Provided by yooper
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large saucepan of water to a boil.
- Add the potatoes and the salt.
- Simmer, partially covered, until soft, about 20 minutes.
- Remove the pan from the heat and leave the potatoes in the hot water for up to 15 minutes to keep them warm.
- Spoon out 1/2 cup of the warm cooking water and pour into a bowl.
- Add the olive oil.
- Drain the potatoes and either put them through a ricer placed over the bowl or transfer them to the bowl and use a potato masher to reduce them to pillowy-soft puree.
- Season with salt and pepper and your herb of choice.
- Beat with a wooden spoon until light and fluffy.
- Serve at once or keep them warm in the top of a double boiler over simmering water.
Nutrition Facts : Calories 1744.7, Fat 108.9, SaturatedFat 15.2, Sodium 7014.9, Carbohydrate 182.8, Fiber 16.3, Sugar 7.9, Protein 17
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