Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


OLIVE OIL MASHED POTATOES

Share

Lobo
Moderator
Moderator

Posts : 17900
Thanked : 879
Join date : 2013-01-12

OLIVE OIL MASHED POTATOES

Post by Lobo on Mon 22 Jun 2015, 2:49 pm

OLIVE OIL MASHED POTATOES


Adapted from Ina Garten's Foolproof
Ingredients

  • 2 1/2 lbs. large Yukon Gold potatoes
  • 1/2 cup milk
  • ¾ stick unsalted butter
  • 1/2 cup Olio Santo or House Blend Olive Oil (our Reserve Blend and Arbequina work well here too!)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. freshly grated Parmesan, optional

Directions
Peel the potatoes and cut them in 1-inch chunks. Place them in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, or until very tender.
When the potatoes are ready, drain and return them to the saucepan. Warm the milk in a small saucepan until steaming. Add olive oil and butter to the potatoes, and with a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in ¼ to 1/2 cup of the hot milk mixture to make it creamy and smooth, reserving any extra. Add 1 ½ tsp. salt, black pepper to taste, and the Parmesan if using. If the potatoes need to be reheated, set over a pot of boiling water to warm, and add in the reserved milk if the potatoes have become too thick.
 
Photo Credit: Dinner Series on Flickr (cropped)

    Current date/time is Mon 05 Dec 2016, 8:57 pm