Recipe: Smashed Red Potatoes with Extra-Virgin Olive Oil

SMASHED RED POTATOES WITH EXTRA-VIRGIN OLIVE OIL

"Versions of these potatoes have become very popular in restaurants. These make a great weekday addition to the dinner table, as no peeling of the potatoes is required! Regular olive oil can be used instead, for a less pronounced flavor."

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.

Serves 6
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.