By Victoria Hart Glavin of Tiny New York Kitchen
Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe.
2 Pounds Yukon Gold Potatoes (Cut Into Chunks)
1/2 Cup Extra-Virgin Olive Oil
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a large-size pot add potatoes and cover with cold water. Add kosher salt. Bring to a boil and boil for 15 minutes. Remove from heat. Drain, but reserve 1 cup starchy potato water. In same pot add olive oil. Heat over a medium heat for 3 minutes. Remove pan from heat. Force potatoes through food mill or ricer into pot with olive oil. Stir in starchy water. Add pepper. Transfer to serving bowl and serve warm.
Prep Time: 20
Cook Time: 18
Total Time: 38
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.