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Olive Oil Mashed Potatoes
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.
Special Equipment
a food mill or ricer
Special Equipment
a food mill or ricer
Ingredients
    • 2 pounds gold potatoes
    • Kosher salt
    • 1/4 cup heavy cream
    • 3 tablespoons Arbequina olive oil
    • 1/4 cup chicken stock or low-sodium chicken broth
    Directions
    1. Peel the potatoes. Cut them into consistent 1-inch chunks. Combine the potatoes with 1 tablespoon salt and 1/2 gallon cold water in a medium pot (the pot should be small enough so that at least 1/2 inch of water covers the potatoes; see Cook’s Note.) Bring to a boil and simmer until the potatoes release easily when pierced with a fork, about 20 minutes. Drain in a colander.
    2. In the same pot used to cook the potatoes, heat the cream over medium heat until warm, 2 to 4 minutes, then remove from the heat.
    3. Process the cooked potatoes in a food mill or ricer fitted with the smallest size plate. Mill the potatoes directly into the pot with the cream. Fold in the olive oil and 1/2 teaspoon salt. At this point, check the potatoes for consistency. Fold in the chicken stock a little bit at a time until the potatoes are creamy. Be careful not to overmix the potatoes, or they will become gummy.