Cook The Book: Olive Oil Mashed Potatoes With Coarse Pepper And Wispy Scallions
- 2 1/2 pounds Yukon Gold or Mayan Gold potatoes, peeled and cut into 2.5-cm chunks
- Flakey coarse sea salt
- 1 teaspoon whole black peppercorns
- 6-7 tablespoons good-quality extra-virgin olive oil, plus extra for drizzling
- 2 scallions, very thinly sliced on a long diagonal
- Put the potatoes and a pinch of salt in a large saucepan and fill with water. Bring the water to the boil and cook the potatoes for 12-15 minutes until tender.
- Meanwhile, put the peppercorns on a chopping board. Place the flat side of the blade of a chef's knife on top and, using the base of your palm, press down firmly and a little to the side, to crush the peppercorns.
- Drain the potatoes, then transfer them to a large bowl and immediately mash with a fork, or put them through a ricer. Stir in 1 tablespoon of salt, then, stirring until combined, drizzle in the oil. Serve warm with the spring onions, extra salt, pepper and an extra drizzle of oil on top.
potatoes, salt, whole black peppercorns, olive oil, scallions
Taken from www.seriouseats.com/recipes/2011/03/olive-oil-mashed-potatoes-with-pepper-scallions-recipe.html (may not work)