Olive Oil Mashed Potatoes
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Olive Oil Mashed Potatoes
Category
Potatoes, Pastas and Grains
Ingredients
- 3 pounds Yukon Gold potatoes, peeled, cubed
- 3 slices pancetta or bacon, chopped
- 1 tablespoon + 1/4 cup Fustini's Gremolata olive oil, divided
- 4 garlic cloves, minced
- 1/3 cup minced fresh parsley
- Kosher salt and freshly ground black pepper
Ingredients
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer until tender 15-20 minutes.
- Meanwhile, in a large skillet, cook pancetta in 1 tablespoon of olive oil over medium heat until crisp. (if using bacon, drain excess fat) Add garlic and cook 1 minute longer. Remove from heat.
- Drain potatoes and transfer to a large bowl. Mash potatoes with remaining olive oil. Stir in parsley, pancetta mixture, salt and pepper.
Recipe Note
This recipe reduces polyunsaturated fats by using olive oil. (and just a little pancetta for flavor). Adapted from tasteofhome.com