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.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Add the olive oil to a skillet, preferably nonstick, large enough to hold the potatoes. Place over medium heat, add the anchovies and garlic, and cook, stirring frequently, until the garlic begins to soften and the anchovies break up, just a minute or so. Turn the heat to low, add the potatoes to the pan, and stir until all the ingredients are well combined; add the butter if you’re using it and continue to stir. Taste and adjust the seasoning, stir in the parsley, garnish, and serve.
