Lunch: Olive Oil Mashed Potatoes

Recipe by Robin Bashinsky The oil coats the starches in a layer of warm fat and keeps them from becoming gluey.

Ingredients

1 pound Yukon gold potatoes, halved
1 pound medium red potatoes, halved
2 bay leaves
5 tablespoons 2% reduced-fat milk
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons minced fresh chives (optional)

Instructions

Place potatoes and bay leaves in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat; simmer 20 minutes or until tender. Drain; discard bay leaves.
Return potatoes to saucepan. Add milk, 2 tablespoons oil, salt, and pepper; mash to desired consistency. Divide potatoes evenly among 6 plates. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle with chives, if desired.

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