⭐️ RINSE diced potatoes to remove starch. ⭐️ Start potatoes in COLD WATER so they cook evenly. ⭐️ SEASON the water liberally with salt. ⭐️ DRY the cooked potatoes in the hot pot to remove moisture. ⭐️ MASH using the right tool - a ricer, hand masher, or handheld mixer set to low will activate the least amount of starch. ⭐️ Use good quality EXTRA VIRGIN OLIVE OIL. ⭐️ Use the right potatoes - buttery YUKON GOLDS.
Prep Time 10 mins
COOK Time 50 minutes
1-2 heads garlic 1-2 tsp olive oil 1 tbsp kosher salt 3 lb yukon gold potatoes, diced into 1” cubes ¼ c extra virgin olive oil, plus more for drizzling chopped parsley, to taste ground pepper, to taste Makes 8 servings.
Slice the tops from the garlic, drizzle with oil, and wrap in foil.
Roast at 400°F 35-45 minutes. Cool, then squeeze the cloves from the shells.
Dice potatoes, rinse well, then transfer to a large pot. Cover with cold water and season with 1 tbsp salt.
Boil 10 minutes, until soft and easily mashed with a fork
Return to the hot pot and toss to evaporate any residual water droplets.
Add the olive oil and roasted garlic.
Mash 'em using your preferred method (see post for tips!).
Transfer to a bowl and garnish with more olive oil and chopped parsley. Enjoy!!