Active Time

　　15 min

　　Total Time

　　30 min

　　Creaminess is added to buttery Yukon Golds with just olive oil and potato water.

　　

Ingredients

Makes 4 to 6 servings

　　2 pounds Yukon Gold potatoes, cut into 2-inch chunks

　　1/3 cup extra-virgin olive oil

　　

Equipment:

a potato ricer or food mill

　　

Step 1

Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 1 cup cooking water and drain potatoes.

　　

Step 2

Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoon pepper, and salt to taste.