Ingredients
3lb red potatoes, peeled and quartered
4 tablespoons extra-virgin olive oil
2 tablespoons heavy cream, warmed
1/4 cup unsalted butter, at room temperature
2 tablespoons white wine vinegar
Salt and freshly ground pepper
Preparation
Bring a saucepan three-fourths full of lightly salted water to a boil. Add the potatoes and boil until tender when pierced with a fork, about 20 minutes.
Drain the potatoes and return them to the saucepan. Place over low heat and, using a potato masher, mash the potatoes. Mix in 3 tablespoons of the olive oil, the cream and butter. Add the vinegar and season to taste with salt and pepper.
To serve, place a mound of potatoes on each plate and use the back of the spoon to make a well in the center. Pour an equal amount of the remaining 1 tablespoon olive oil into each well. Serve.
