Olive Oil & Scallion Mashed Potatoes
Make your Thanksgiving mashed potatoes in under an hour with this simple recipe.
Recipe by Mindy Fox
This article originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 50 minutes | Servings: 8 |
Ingredients
- 4 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 2 cloves garlic, peeled
- 1/2 cup EVOO, plus more for drizzling
- 1 scallion, thinly sliced, plus more for garnish
Preparation
1. Put potatoes, garlic, and 1 tbsp. kosher salt in a large pot. Add water to cover by 2 inches. Bring to a low boil over medium heat, then reduce to low to keep at a simmer. Cook until the potatoes are tender but not falling apart, 20 to 25 minutes; drain well.
2. While the potatoes are still hot, press them through a ricer or colander into a large bowl. Fold in 1/2 cup EVOO and 1 thinly sliced scallion. Season with salt.
3. Transfer to a serving bowl. Drizzle with more EVOO. Sprinkle with scallions, salt, and pepper.