Total 45 mins, includes cooling time
Active 15 mins
Makes 4 servings
These are my go-to mashed potatoes for holidays or dinner parties when I want pure and simple, perfectly executed mashed potatoes. Frequently, I double or triple the recipe, holding back on the liquid quantities, adding a little bit at a time until I find the right consistency. To time along with the meal, peel and cut the potatoes in advance, and keep them in the pot covered with cold water. Let them sit until 30 minutes before serving, then bring them to a boil and finish them. I mash the potatoes with Arbequina olive oil because it’s mild and fruity and doesn’t have the same spicy bite as some other varieties.
TIP: If the potatoes are not going to be cooked right away, store them in water at room temperature, totally submerged, for up to 1 hour.