Olive Oil Mashed Potatoes With Spinach And Basil Recipes

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.

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.

Steps:

• Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well. DO AHEAD: Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.
• Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.

Steps:

• Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
• Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.

Steps:

• Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
• Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
• Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
• Force potatoes through a ricer into pot containing warmed olive oil.
• Gently fold in cooking water, stirring only if needed to combine.
• Taste and season with more salt and some fresh cracked black pepper, if desired.

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.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

Steps:

• Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam dry for 1 min, then mash with the milk, oil and basil. Season and serve, scattered with a few basil leaves.