Smashed Red Potatoes with Extra-Virgin Olive Oil

Smashed Red Potatoes with Extra-Virgin Olive Oil

Fragrant herbs, tangy goat cheese, and salty black olives make for mashed potatoes that are truly addictive. For easy preparation, look for pitted kalamata olives in the deli section of your supermarket. These potatoes go particularly well with roast lamb and chicken.

2 pounds red-skinned potatoes, cut into 1-inch chunks
3 garlic cloves, sliced (optional)
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. In a saucepan, cover the potatoes and garlic with water. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. Reserve 1/2 cup cooking water. Drain the potatoes and garlic.

2. Return the potatoes and garlic to the pan. Over medium heat, shake the pan 1 minute or until the potatoes are dry. Remove the pan from the heat. Mash the potatoes coarsely with a potato masher. Add the olive oil, salt, and pepper. Gradually stir in enough cooking water to make the potatoes fluffy.

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Excerpted from 50 BEST MASHED POTATOES by Sarah Reynolds Copyright© 1997 by Sarah Reynolds. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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