Passing starchy boiled potatoes through a food mill (or a potato ricer) results in an impossibly smooth yet still fluffy mash. If you prepare these potatoes in advance (which you almost certainly will), hold off on adding olive oil, which will lose much of its peppery flavor and fragrance as it sits. Reheat the purée in a pot over medium-low heat, adding more butter as needed until they are no longer dry, then add a very good quality extra-virgin olive oil just before serving.
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