Mashed Potatoes with Olive Oil and Parmesan

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Use yellow waxy potatoes such as Roseval, Ratte or Charlotte.


  • 1.3 kg (3 lb) yellow waxy potatoes, peeled
  • sea salt and freshly ground black pepper


Cook the potatoes in a generous amount of boiling salted water until easily pierced with a fork. Drain and mash with a fork, potato masher or whisk. Add the Parmesan, olive oil, black pepper and some more salt if necessary.