Chef Dan Holzman of NYC’s Meatball Shop crushes his skin-on potatoes right in the saucepan and adds lemon and parsley for terrific flavor. Slideshow:  More Mashed Potato Recipes 

Daniel Holzman
November 2015

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© Nicole Franzen

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the potatoes with cold water, add the 2 tablespoons of salt and bring to a simmer. Cook over moderate heat until the potatoes are tender, about 20 minutes.

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  • Drain in a colander and let stand for 3 minutes to dry out. Return the potatoes to the saucepan and add the olive oil, lemon juice and parsley. Season with salt and mix and crush gently with a wooden spoon. Transfer to a bowl and serve.

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