Sep 13, 2011
Extra-virgin olive oil, whipping cream and Parmesan cheese make these mashed potatoes creamy and absolutely irresistible.
4 medium Yukon Gold potatoes, skin on, washed
2 tbsp. extra virgin olive oil, or to taste
¼ cup whipping cream (35%), or to taste
2 tbsp. freshly grated Parmesan cheese
Pinch of nutmeg
Salt and freshly ground pepper, to taste
Add potatoes to medium saucepan. Cover with cold water. Season the water generously with salt. Bring to a boil. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes.
While potatoes are still warm, peel off the skin. Return potatoes to saucepan or transfer to large bowl. Mash potatoes until smooth, adding olive oil and cream. Stir in Parmesan cheese. Season mashed potatoes with salt and pepper. Serve hot.
Yield: 4 servings.