Tuesday, February 16, 2016

Comfort me with Mashed Potatoes and Broccoli

2 pounds Idaho or Yukon gold potatoes, scrubbed but not peeled
Kosher salt, to taste
½ cup extra-virgin olive oil
Freshly ground black pepper

Pour enough cold water over the potatoes in a large saucepan to cover them by a few inches. Season the water with salt, and bring to a boil. Cook until the potatoes are tender but still hold their shape, about 30 to 40 minutes, depending on their size. Drain, and let stand until cool enough to handle.

Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil, and season them to taste with salt and pepper. Serve hot.

For a variation, toast three garlic cloves in olive oil in a large skillet, then let cool to room temperature before adding to the riced potatoes.

I fished out the potatoes from the boiling water when they were done (30 minutes). I saved the potato water to blanched 4 heads of broccoli chopped into flowerettes fishing them out when the water came back to boil. I saved the stock for a future soup. Then I mashed the cooked potatoes with their skins on, adding extra virgin olive oil and a dash of milk and a dash of the broccoli potato water. I added Adobo and Kosher salt.