Mashed Potatoes with Olive Oil
This mashed potato recipe is dairy-free.
Photography: EARL CARTER
Source: Martha Stewart Living, April 2005
- 3 1/2 pounds small Yukon gold potatoes
- Coarse salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.