Chef Yotam Ottolenghi prepares an easy and elegant version of mashed potatoes from his latest cookbook Ottolenghi Simple.
He loves pairing it with his easy roast Chicken Marbella, which is marinated with olives, dates and garlic.
Pro tip: Get ahead by peeling and cutting the potatoes up to 6 hours in advance if you like. Just keep them in a pot of cold water and drain before starting the recipe.
Adapted from "Ottolenghi Simple" by Yotam Ottolenghi. Copyright © 2018 by Yotam Ottolenghi. Used with permission by Ten Speed Press. All rights reserved.
Ingredients
- 2 1/8 pounds red-skinned potatoes, peeled and cut into 1 1/4-inch pieces
- 6 sprigs thyme
- 3 sprigs mint
- 4 cloves garlic, peeled
- 1 lemon, finely shave the peel to get 5 strips
- Salt
- 7 tablespoons olive oil
- Black pepper
- 1/4 cup olive oil
- 1 clove garlic
- 2 teaspoons thyme leaves, finely chopped
- About 8 mint leaves, finely chopped (to get 2 teaspoons)
- 1 lemon, finely zested to get 1 teaspoon, then juiced to get 1 tablespoon
- Salt and black pepper
Yield
Preparation
Put the potatoes, thyme sprigs, mint sprigs, garlic, lemon strips, and 2 teaspoons salt into a large saucepan. Fill with enough boiling water to cover the potatoes by ¾ inch. Simmer gently for about 25 minutes, or until the potatoes are soft enough to mash.
While the potatoes are boiling, make the topping: Put the oil, garlic, thyme leaves, mint leaves, lemon zest and juice into a small bowl with 1/8 teaspoon salt and a good grind of pepper. Stir to combine, and set aside.
Drain the potatoes into a colander set over a large bowl (you’ll use some of the cooking water later, so don’t throw it all away). Pick out and discard the thyme and mint sprigs, then return the potatoes to the saucepan along with the garlic and lemon strips. Use a masher to mash the potatoes, adding the oil and about ½ cup of the cooking water slowly as you go, until you get a smooth mash.
Transfer the mash to a platter and use the back of a spoon to create divots in the surface. Drizzle the herb and garlic oil topping evenly over it, finish with a good grind of black pepper and serve.
