Rustic potatoes with parsley and oil

Thinking of an easy Thanksgiving side dish and want to spice up your boring masked potato dish? Try this! Homemade rustic smashed Yukon Gold potatoes with olive oil and fresh Italian parsley mixed in . Yum! A low calories and dairy-free version that many more people can enjoy.

It is easy and wonderful side dish that goes with everything. Potatoes are such a staple ingredient in many homes. They’re relatively inexpensive and super versatile, and you can easily turn them into many delicious dishes. In my house , I grew up with these type of mashed potatoes since they went with everything, fish and meat particularly.

What kind of potatoes are best for boiling you ask?

I find yellow-fleshed potatoes like Yukon Gold potatoes to be best for this kind of boiled potato recipe. They are medium-starch potatoes that contain more moisture so they can handle boiling well without completely falling apart.

Ingredients

serves 4 as a side dish
3 potatoes, medium sized potatoes
Garlic, one large clove, finely chopped
Salt and black pepper, to taste
Extra virgin olive oil

How To make it

Peel the potatoes and cut them into large cubes. Throw them in a large pot with water with salt, make sure that water is salty like the sea! Bring to a boil and cook until tender.

Drain the potatoes very well. Throw them back into the hot pot. Roughly smashed them in the pot.

To the pot add the good extra virgin olive oil and fresh chopped Italian parsley.

Transfer to a serving dish and serve

chef tip! You can leave them in chunks as well to if you don’t want to mash them.