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Categories: Sides, Vegetarian

Olive oil mash

Olive oil mash
Los Angeles Times

When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: Adapted from a recipe in "Roast Chicken and Other Stories" by Simon Hopkinson.
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1/2 cup full fat milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 cup mild-flavored olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon light green olive oil
  • Cracked black pepper

Step 1Boil the potatoes in a large pot of salted water. Meanwhile, put the milk, garlic, rosemary and thyme in a small saucepan, bring to a simmer, then remove from the heat, cover and leave to infuse.

Step 2Drain and mash the potatoes using a potato ricer if you have one. Put in a bowl and keep warm.

Step 3Strain the flavored milk through a fine sieve, add the olive oil and gently reheat in a saucepan.

Step 4Sir the warm olive oil-milk mixture into the potatoes. Season with salt and white pepper. Garnish with the light green olive oil and sprinkle with cracked black pepper.

Each of 6 servings:
463 calories; 3 grams protein; 27 grams carbohydrates; 2 grams fiber; 39 grams fat; 6 grams saturated fat; 3 mg. cholesterol; 209 mg. sodium.
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