Ingredients

makes 4 servings

　　1 pound Idaho or Yukon Gold potatoes, scrubbed but unpeeled

　　Salt

　　1/4 cup olive oil

　　Freshly ground pepper, preferably white

　　

Step 1

Pour enough cold water over the potatoes in a large saucepan to cover them by three fingers. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape of the potatoes. Drain the potatoes and let stand until cool enough to handle.

　　

Step 2

Peel the potatoes, and pass them through a ricer or food mill fitted with the fine disk. Gently stir in the olive oil and season them to taste with salt and pepper. Serve hot.

　　

Variation: Garlic Mashed Potatoes

Step 3

Heat the olive oil in a small skillet over medium-low heat. Slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes. Remove the pan from the heat and cool to room temperature before adding to the riced potatoes.

　　

Variation: Anchovy Mashed Potatoes

Step 4

Heat 2 tablespoons of the olive oil in a small skillet over medium-low heat. Add 2 anchovy fillets and cook, breaking them up, until they are dissolved. Remove from the heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature. Beat the anchovy oil into the mashed potatoes.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.