Mashed Potatoes with Olive Oil, Green Onions, and Parsley

Serves: 4-6


1 ½ lbs baking potatoes, peeled and cut into chunks

4-6 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Some suggestions: Flying Olive Garlic, Gremolata, Butter, Mushroom and Sage, Tuscan Herb, Herbs de Provence, a Combination, or a mild-medium Single Varietal of Choice. (We like 2 Tbsp of Butter and 2 of Gremolata, but the choice is yours)

Salt and pepper

About 5-6 green onions (scallions) chopped, root end removed, white and light green parts only

2 Tbsp chopped fresh flat-leaf (Italian) parsley

Peel and boil the potatoes in salted water until soft, about 25 minutes. Drain, reserving bout ½ cup of the cooking water


Mash the potatoes and beat in the olive oil. Add the salt and pepper to taste and a little of the cooking water—enough to make a soft, slightly moist texture. Then stir in the green onions and parsley. Serve with more Flying Olive Extra Virgin Olive Oil of Choice on top, if desired or serve it on the side.

Submitted by Barb L.