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Mashed Potatoes
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 6 servings
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.