Categories: Italian, Potatoes, Side Dish

Ingredients

• 1 lb yukon gold potatoes or 1 lb idaho potato, scrubbed but unpeeled
• salt
• 1/4 cup olive oil
• fresh ground pepper, preferably white

Directions

1. Pour enough water over the potatoes in a large pot to cover them by three fingers.

2. Season the water with salt; bring to a boil.

3. Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.

4. Drain potatoes and let stand until cool enough to handle.

5. Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.

6. Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.

7. *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.

8. Remove pan from heat and cool to room temperature before adding to the riced potatoes.

9. *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.

10. Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

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