TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.