You know how it is… that the things that come naturally to you and you think they’re the most normal and mundane, some people find fascinating. To you, it’s something you’re sooooo familiar with that you take completely for granted. Such is the case of these mashed potatoes. It’so “run-of-the-mill” for me that I didn’t even bother to style the plate a little when I made them…
Mashed Potatoes, as I have seen in sooooo many TV shows, cookbooks, food magazines is an exercise in the balance of butter, milk, cream, salt, pepper, mashing, ricing, etc… I don’t bother with any of that. Lately, people have been fascinated that I mash my potatoes only using olive oil. That’s what common and normal to me… why bother with anything else??? All I dirty is a saucepan and the plate and fork I will be eating it with… here’s how I do it.
OLIVE OIL MASHED POTATOES
3-4 red-skinned potatoes, washed well and quartered Extra-virgin olive oil Kosher salt Garlic salt, optional
- In a medium heavy-bottomed sauce pan, place the potatoes and pour water covering the potatoes only half way. Sprinkle kosher salt on the water/potatoes and move around so the salt mixes well with the water. Cover and boil at medium-high heat.
- After 8-10 minutes have passed, lower the heat to medium. Wait about 5-8 minutes more and check the potatoes, they should be fork tender by now. If not, just leave them a few extra minutes. I turn off the heat and leave them there for a few minutes so they finish well and cool off a bit so I can handle them.
- I take them out of the saucepan, place in the plate I will be eating and mash them with a fork. Drizzle olive-oil on top of them and keep mashing until they’re sort-of smooth and chucky at the same time. I sometimes sprinkle a bit of garlic salt on top for extra flavor.
That’s it!!! This is my go-to meal when I am feeling under the weather. I also eat it a lot when my stomach acts up and can’t stomach regular cooked foods… like I said, it’s sooooo normal to me. Enjoy them.