Crushed Potatoes with Parsley & Thyme

By aturko

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Ingredients

2 pounds small waxy potatoes, such as fingerling or baby Yukon gold, scrubbed vigorously to smooth skins
2 tablespoons salt for boiling, plus more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups chopped fresh parsley
1 tablespoon fresh thyme leaves
Ground pepper to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place potatoes in a large pot and cover by 3 times with water. Add 2 tablespoons salt. Bring water to a gentle boil and cook potatoes until they offer no resistance when pierced with a skewer, 15 to 25 minutes, depending on size of potatoes. Drain and place in large bowl. Stir in olive oil, butter, parsley, and thyme. Crush with the back of a fork or wooden spoon. Season to taste with salt and pepper.