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Italian Mashed Potatoes

Roman Saltimbocca
  • ServingsServings


  • 2 large boiling potatoes
  • 1 tablespoon salt
  • ⅓ cup extra-virgin olive oil
  • Salt and Pepper to taste
  • Freshly minced parsley, to taste


Peel and quarter potatoes, and put them in a 3-qt pot with 1 tablespoon salt.

Cover with cold water by 1-inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.

Reserve 1 cup of the cooking water, then drain the potatoes and return to pot.

Add olive oil, salt and pepper, parsley, and about 1/2 cup cooking water. Mash with a potato masher or fork.

Serve as an accompaniment to Roman Saltimbocca