Olive Oil Mashed Potatoes Print Email

2 pounds Yukon Gold potatoes, halved (or quartered if large)
1/4 cup olive oil
1/2 cup heavy cream
salt, pepper

Place potatoes in a pot and add water enough to cover by half an inch. Bring to a boil over high heat and cook until potatoes are tender when poked with a fork. Drain, reserving 1/2 cup of the potato water.

Place potatoes, olive oil, cream, and 1/2 cup of the potato water in a bowl and mash with a masher. You can whip the potatoes with a hand or stand mixer to make them creamier. Add more olive oil and cream to taste. Season with salt and pepper. serves 4-6