Olive Oil Mashed Potatoes With Spinach And Basil Recipes

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

OLIVE OIL MASHED POTATOES

Steps:

• Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
• Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.

OLIVE-OIL-MASHED POTATOES WITH SPINACH AND BASIL

Steps:

• Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well. DO AHEAD: Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.
• Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.

BASIL MASHED POTATOES

Steps:

• Place potatoes and garlic in small stock pot,cover with water.
• Add 1 tsp of the salt and bring to boil over high heat.
• Cook until tender,about 25 minutes.
• Drain in colander.
• Place basil in bowl of food processor,process until finely chopped,with motor still running.
• Gradually add olive oil.
• Set aside.
• Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!).
• Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
• Mix well.
• Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.