Much as I’d like to take credit for this rich version of mashed potatoes, that honor goes to actor Stanley Tucci. Or rather, his wife.
That’s because when Tucci isn’t cranking out movies, he’s often in the kitchen with his wife, Felicity Blunt. They draw on their respective cultures — his Italian, hers British — to come up with some pretty interesting creations, many of them in the pair’s new cookbook, “The Tucci Table.”
It’s the add-ins in this dish where things get good. Tucci and Blunt use olive oil instead of cream or milk. The result is richly savory and just a bit peppery. A bit of butter — olive oil and butter are classic Italian combination — ties it together.
But then it gets really interesting. To finish the potatoes, they beat in an egg yolk. Yes, raw. This takes the creamy richness of the mashed potatoes to a whole new level, and you’ll wonder why you never did this before.
Ultra-Rich Mashed Potatoes
Start to finish: 35 minutes; Servings: 10
5-pound bag Yukon gold potatoes
1 cup (2 sticks) unsalted butter
10 large fresh sage leaves
1/2 cup olive oil
2 egg yolks
Kosher salt and ground black pepper
Peel the potatoes and cut them into 2-inch chunks. Place the potatoes in a large pot and add enough cool water to cover by about 1 inch. Bring to a boil over high and cook for 15 minutes, or until the potatoes are tender when pierced with a knife.
In a small saucepan over medium-high, melt the butter. Add the sage and fry until crisp and just barely turning brown, 2 to 3 minutes. Set aside.
When the potatoes are done, drain, then return them to the pot. Set the pot over medium and heat potatoes for 1 minute, shaking the pot frequently. Remove from the heat, then mash, drizzling in the olive oil as you work.
Stir in the butter and sage. Quickly stir in the yolks. Season with salt and pepper.
Per serving: 450 calories; 270 calories from fat (60 percent of total calories); 30 g fat (14 g saturated; 0.5 g trans fats); 85 mg cholesterol; 43 g carbohydrate; 4 g fiber; 2 g sugar; 4 g protein; 210 mg sodium.
