Olive Oil-Whipped Potatoes

recipe
Chef John des Rosiers cuts potatoes into thin, uniform pieces so they'll cook quickly and evenly. We've called for a potato masher (which most people have in their kitchens), but for the fluffiest, most finely textured potatoes, use a ricer, as des Rosiers does in the photo above.

Yield:

10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 225
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 1.8 g
Monofat 4.5 g
Polyfat 0.6 g
Protein 3.7 g
Carbohydrate 36.9 g
Fiber 3.3 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 371 mg
Calcium 36 mg

Ingredients

4 pounds large baking potatoes, peeled
2/3 cup warm half-and-half
1/4 cup extravirgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Preparation

Cut each potato lengthwise into quarters; cut each quarter crosswise into 1/4-inch-thick pieces. Place potatoes in a Dutch oven; cover with warm water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.

Drain potatoes; let stand 5 minutes. Return potatoes to pan. Add half-and-half and remaining ingredients; mash with a potato masher until desired consistency.

Note:

John des Rosiers,

October 2005
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