Olive Oil and Herb Smashed Potatoes

Directions

  1. In a large saucepan place 3 qts of water, half of the salt, thyme stems, bay leaf, and garlic. Bring to a boil, and then turn down heat to low simmer.
  2. Cook approximately thirty minutes until fork tender. Drain, remove herbs, and let steam for 2 minutes.
  3. Place the potatoes back in the pan and mash with a fork or potato masher.
  4. Once desired texture is reached, fold in all but 1 tsp of the Spectrum® Organic Extra Virgin Mediterranean Olive Oil and the fresh herbs.
  5. Season to taste with salt and black pepper. Drizzle with remaining Spectrum® Organic Extra Virgin Mediterranean Olive Oil .

Olive Oil and Herb Smashed Potatoes
Yield: Serves 6-8    Author: Marcus Samuelsson

Ingredients

  • 2 pounds yukon gold potatoes, peeled and cut in half
  • ½ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil
  • 10 thyme sprigs, leaves separated and stems reserved
  • 1 bay leaf
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp salt
  • tsp parsley, finely chopped
  • 1 tsp chives, finely chopped
  • Black pepper to taste