Mashed Potatoes with Anchovies

Name: Mashed Potatoes with Anchovies
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 2 ounces (1 small can) anchovy fillets, with their oil; 1 teaspoon minced garlic; 2 tablespoons butter, optional; 2 tablespoons chopped fresh parsley leaves, plus more for garnish; 1½ pounds waxy red or white potatoes, peeled and cut into chunks; 1½ pounds waxy red or white potatoes, peeled and cut into chunks; Salt and black pepper to taste; Salt and black pepper to taste; 3 tablespoons extra virgin olive oil; 2 ounces (1 small can) anchovy fillets, with their oil

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

About as far from the classic “American” mashed potatoes as you can get, these are equally rich (especially with the butter), but far more flavorful. They’re great with simple roasted meat or poultry but are not for the faint of heart.

Ingredients

1½ pounds waxy red or white potatoes, peeled and cut into chunks
Salt and black pepper to taste
3

Europe
Italy
Fish course
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Put the potatoes in a pot with salted water to cover and bring to a boil. Partially cover and adjust the heat so the mixture simmers steadily. Don’t mess with the potatoes much, but check one of them with the point of a knife after 10 minutes or so and cook until soft. Drain and place in a bowl. Mash with a large fork or potato masher until mealy.
Add the olive