A delightful, rustic side dish from Andalusia made with olive oil, scallions, and parsley for a burst of flavor.
40 minutes
A delightful, rustic side dish from Andalusia made with olive oil, scallions, and parsley for a burst of flavor.
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 peeled and halved (or quartered) baking potatoes into a pot of salted water. Bring the water to a boil and let the potatoes cook until they are soft, about 15 to 20 minutes. To check if they are ready, pierce them with a fork; they should be easily penetrated without resistance.
2. Drain and Mash Potatoes
Drain the potatoes using a colander, reserving about half a cup of the cooking water. Transfer the drained potatoes into a large bowl. Using a masher or fork, coarsely mash the potatoes to retain some texture.
3. Add Olive Oil and Season
Gradually stir in the extra virgin olive oil into the mashed potatoes. Season with salt and black pepper to taste. If the mixture seems too dry, incorporate a bit of the reserved cooking water until you reach the desired consistency.
4. Fold in Scallions and Parsley
Fold in the chopped scallions and flat-leaf parsley. Mix until evenly distributed.
5. Serve
Transfer the mashed potatoes to a serving dish and enjoy this rustic, flavorful side.
Roast a head of garlic and squeeze the soft cloves into the mashed potatoes for a sweet and savory garlic flavor.
. Add roasted garlic cloves to the mash for a mellow, sweet, and nutty garlic flavor.
Fold in cooked, crumbled bacon, shredded cheese, chopped chives, and a dollop of sour cream for a fully loaded version.
Stir in grated parmesan, pecorino, or your favorite melty cheese like cheddar or Gouda for a rich and creamy texture.
. Stir in grated Parmesan or crumbled feta for a salty, umami-rich addition.
Yukon Golds are ideal for their balance between waxy and starchy, offering a naturally buttery flavor and smooth texture for rustic mashed potatoes.
Use a high-quality extra virgin olive oil for its crucial flavor contribution, choosing one that is fruity and a little peppery.
Generously season with salt and pepper, tasting and adjusting as you go to bring out the best in the potatoes.
Cook until just tender to avoid waterlogged and gummy potatoes. Start in cold, salted water for even cooking.
Add fresh scallions at the end to retain their color and crispness, enhancing the dish with a bright, oniony flavor.
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