Mashed potatoes with olive oil and herbs
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This mashed potato is made without cream or butter, but it's just as tender. Extra-virgin olive oil infuses it with a savory flavor, and fresh herbs impart a wonderful aroma. Parsley, basil, and tarragon are finely chopped and added to the finished mash. You can mash the potatoes with a potato masher, but if you prefer a smoother consistency, run them through a press or vegetable grinder. A great summer side dish for meat, poultry, or fish. Also suitable for vegans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of floury boiling potatoes, preferably Russet-Burbank (about 4 medium tubers), peeled and cut into 2.5 cm pieces.
- 1 tsp coarse salt + more as needed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely chopped fresh basil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh tarragon
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, combine the potatoes with 1 teaspoon of salt and cover with cold water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain, reserving 1/2 cup of the water.
- Return the potatoes to the pan. Heat the pan, shaking, over medium heat for about a minute to dry out the potatoes. Transfer the potatoes to a vegetable grinder or bowl.
- Add the olive oil and reserved cooking liquid to the pan and heat over medium heat. Remove from the heat. Grind the potatoes through a food processor or mash them in a bowl and transfer to the pan. Add the basil, parsley, and tarragon and stir. Season with salt and pepper to taste and serve immediately.
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