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Categories:Viewed: 87 - Published at: 8 years ago
Ingredients
- 2 1/2 pounds Yukon Gold or Mayan Gold potatoes, peeled and cut into 2.5-cm chunks
- Flakey coarse sea salt
- 1 teaspoon whole black peppercorns
- 6-7 tablespoons good-quality extra-virgin olive oil, plus extra for drizzling
- 2 scallions, very thinly sliced on a long diagonal
Method
- Put the potatoes and a pinch of salt in a large saucepan and fill with water. Bring the water to the boil and cook the potatoes for 12-15 minutes until tender.
- Meanwhile, put the peppercorns on a chopping board. Place the flat side of the blade of a chef's knife on top and, using the base of your palm, press down firmly and a little to the side, to crush the peppercorns.
- Drain the potatoes, then transfer them to a large bowl and immediately mash with a fork, or put them through a ricer. Stir in 1 tablespoon of salt, then, stirring until combined, drizzle in the oil. Serve warm with the spring onions, extra salt, pepper and an extra drizzle of oil on top.
