Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
40 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 5 pounds Yukon gold potatoes, peeled and cubed
  • Kosher salt
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, minced
  • 2 cups whole milk
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons roughly chopped fresh parsley

Directions

Add the potatoes to a large pot of cold water. Season with salt and bring to a boil. Simmer until tender, about 15 minutes. 

Heat the olive oil in a large pot. Add the onions and saute until tender and just golden. Add the milk to heat and season with salt and pepper. 

Drain the potatoes well in a colander. Add them back to the pot you cooked them in and mash until smooth. Fold in the hot milk and onions, extra-virgin olive oil and chopped parsley.

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