Olive Butter Mashed Potatoes Recipes

OLIVE OIL MASHED POTATOES

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.

MASHED POTATOES WITH OLIVE OIL AND HERBS

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 BUTTER MASHED POTATOES

Steps:

• Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash.
• Classic Mash
• Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

MASHED POTATOES WITH BLACK OLIVES

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

OLIVE OIL MASHED POTATOES

Steps:

• Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
• Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.

MASHED POTATOES FLAVORED WITH OLIVE OIL

Steps:

• Place the potatoes and milk, salted to taste, in a large saucepan. Bring to a boil. Reduce to a simmer, cover and cook 25 minutes.
• Strain the potatoes and reserve the milk. Put the potatoes through a food mill or ricer, and transfer to a large saucepan.
• Heat the cream and olive oil in a small saucepan, and add them to the potatoes, stirring well with a wooden spatula. To obtain a looser consistency, stir in some of the reserved hot milk. Season with grated nutmeg, salt and freshly ground pepper. Serve hot.

MASHED POTATOES WITH GARLIC-OLIVE OIL

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.

OLIVE-OIL MASHED POTATOES

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.

MASHED POTATOES WITH OLIVE OIL

Steps:

• Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.

MASHED POTATOES WITH HERB BUTTER

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
• Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

MASHED POTATOES WITH CARAMELIZED ONION AND OLIVE OIL

Steps:

• Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 4 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Stir in caramelized onions. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.).
• To caramelize onions: Add 3 tablespoons olive oil to a saucepan and add onions. Saute over medium-high heat until onions are starting to caramelize 10-12 minutes. Add the garlic for the last minute of cooking. If you like your onions darker, saute them slightly longer (or if you like them lighter, diminish the saute time).
• Note: A couple of tablespoonfuls of parmesan stirred into these potatoes is a lovely thing!

BUTTERY MASHED POTATOES

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, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

OLIVE OIL MASHED POTATOES

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.