Mashed Potatoes with Provençal Olive Oil

Name: Mashed Potatoes with Provençal Olive Oil
Prep time: PT0D0H0M
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: 10
Ingredients: 8 large Idaho potatoes (3 lb. 12 oz.), scrubbed; 1 Tbsp. fine sea salt, plus more as needed; 12 Tbsp. (6 oz.) unsalted butter, cut into pieces; Freshly ground black pepper; Freshly grated nutmeg; ⅓ extra-virgin olive oil (preferably from Provence), plus more for drizzling; ¼ cup finely chopped chives

A drizzle of good olive oil gives these impossibly fluffy potatoes a peppery lift.

Serves
10
Time
1 hour

JOANN PAI

By Marie-Aude and Daniel Rose

Published on December 18, 2019

Passing starchy boiled potatoes through a food mill (or a potato ricer) results in an impossibly smooth yet still fluffy mash. If you prepare these potatoes in advance (which you almost certainly will), hold off on adding olive oil, which will lose much of its peppery flavor and fragrance as it sits. Reheat the purée in a pot over medium-low heat, adding more butter as needed until they are no longer dry, then add a very good quality extra-virgin olive oil just before serving.

Featured in: “How to Throw a Fancy French Holiday Dinner Party for a Crowd,” by Rebekah Peppler.

Ingredients

8 large Idaho potatoes (3 lb. 12 oz.), scrubbed
1 Tbsp. fine sea salt, plus more as needed
12 Tbsp. (6 oz.) unsalted butter, cut into pieces
Freshly ground black pepper
Freshly grated nutmeg
⅓ extra-virgin olive oil (preferably from Provence), plus more for drizzling
¼ cup finely chopped chives

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Instructions

Step 1

To a large pot over high heat, add the potatoes, sea salt, and enough cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are very tender when poked with a paring knife, 35–40 minutes.

Step 2

Drain the potatoes and cool slightly, then use a dry dish towel to rub or peel the skins away. Place a food mill over a large bowl and pass the potatoes through it (or use a potato ricer), adding the butter a little bit at a time as you go. Season to taste with more sea salt, black pepper, and nutmeg. Just before serving, fold in the olive oil, then transfer the potatoes to a serving bowl or platter. Drizzle with additional olive oil, sprinkle with chopped chives, and serve immediately.

To a large pot over high heat, add the potatoes, sea salt, and enough cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are very tender when poked with a paring knife, 35–40 minutes.
Drain the potatoes and cool slightly, then use a dry dish towel to rub or peel the skins away. Place a food mill over a large bowl and pass the potatoes through it (or use a potato ricer), adding the butter a little bit at a time as you go. Season to taste with more sea salt, black pepper, and nutmeg. Just before serving, fold in the olive oil, then transfer the potatoes to a serving bowl or platter. Drizzle with additional olive oil, sprinkle with chopped chives, and serve immediately.