40 minutes
A traditional Andalusian dish featuring creamy mashed potatoes infused with extra virgin olive oil and fresh scallions.
Baking Potatoes, peeled and cut in half or quartered
0 lb
tablespoons
to taste
to taste
Scallions, chopped
each
Flat Leaf Parsley, chopped
tablespoons
1. Boil Potatoes
Place the peeled and cut baking potatoes into a large pot. Fill the pot with salted water, ensuring the potatoes are fully submerged. Bring the water to a boil over medium-high heat, then reduce to a simmer. Allow the potatoes to cook until they become soft and tender when pierced with a fork.
2. Drain Potatoes
Once the potatoes are cooked, drain them well, but remember to reserve about ½ cup of the cooking water. Transfer the drained potatoes to a large bowl.
3. Mash Potatoes
Using a potato masher, begin mashing the potatoes until they are smooth. Gradually pour in the extra virgin olive oil while continuing to mash. Season the mixture generously with salt and black pepper to taste.
4. Add Reserved Cooking Water
Slowly add the reserved cooking water to the mashed potatoes. Stir continuously until you reach the desired consistency.
5. Mix in Scallions and Parsley
Stir in the chopped scallions and flat-leaf parsley. Mix everything well to ensure even distribution.
6. Cool and Serve
Allow the mashed potatoes to cool to room temperature before serving. Enjoy your Andalusian-Style Olive Oil and Scallion Mashed Potatoes!
For the best texture, choose a starchy potato like Russets or Yukon Golds. They break down easily and absorb flavors well, creating a fluffy and creamy mash.
Choose a high-quality extra-virgin olive oil for its prominent flavor in Andalusian-style mashed potatoes.
Gently warm your olive oil with the scallions before adding them to the potatoes. This infuses the oil with flavor and keeps the mashed potatoes hot.
Season your potatoes generously, and taste as you go. Adjust the seasoning with salt and freshly ground black pepper or flaky sea salt before serving.
Start the potatoes in cold, salted water. This ensures even cooking and allows the potatoes to gradually absorb the salt, enhancing their flavor.
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