Monday, July 18, 2011
Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes
2 pounds medium to large red potatoes
2 tablespoons + 1/4 teaspoon Kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon dried thyme
1 tablespoon dried oregano
2 garlic cloves, grated or pressed
1/4 teaspoon fresh ground black pepper
Scrub potatoes and cut into 1/2-inch-thick slices. Place in a large pot of cold water to cover by 1 inch. Add 2 tablespoons Kosher salt. Bring to a boil and cook until potatoes are very tender, 8 to 10 minutes. Drain, then return potatoes to pot.
In a small bowl, stir together oil, lemon juice, thyme, oregano, garlic, pepper and remaining 1/4 teaspoon Kosher salt.
Add the oil mixture to the pot and mash with a masher until well combined. Don't overdo it or the texture will become gummy.
I know I casually called my previous post an "accident," but that wasn't quite right. That was more like a creative/use what I have in the refrigerator sort of dish.
THIS. This was an accident. A happy, happy accident.
My intent was to make these lemon herbed potatoes from Krysta - for the second time, in fact, so you'd think everything would have been fine and dandy. Wrong.
I don't know if it was that I used red potatoes (less sturdy?) or I brought the water to a boil with the potatoes already in the pot (I can't remember what I did the first time), but after the indicated 8 to 10 minutes of cooking, the potatoes were so tender that when I tried to "toss them" with the olive oil and herbs, they simply fell apart.
I stared at the mess in the bowl, wondering how I was going to salvage the potatoes as a side dish for dinner, when a moment of inspiration struck. I had heard of olive oil mashed potatoes, hadn't I? Somewhere? I had no idea if that meant combining the potatoes with just the oil itself, with cream... whatever. I threw caution to the wind and started mashing, adding a tablespoon of lemon juice to the bowl for good measure, since the original recipe had lemon squeezed on top...
And oh my goodness. So. Insanely. Good. Awesomely, astoundingly good. "I could eat these every week and I don't even much like mashed potatoes" good.
I never thought to try mashed potatoes this way before - and I bet neither have you - but I promise you will be amazed at the outstanding flavor and texture. They're even better if you have some pan sauce from chicken or pork chops to drizzle on top.
One cooking note: don't put the potatoes through a ricer or food mill. I tried that the second time and they were terrible. Interesting how much a texture change can affect a recipe, no? So just trust me and don't do it. These are potatoes that need a coarse mash.