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Olive Oil Mashed Potato

October 10, 2014

Olive Oil Mashed Potato

Olive Oil Mashed Potato

Olive Oil Mashed Potato

Classic mash is usually enriched with cream, milk and/or butter, this recipes uses olive oil to add flavour and smooth the texture of the potato. 

Dipping bread into a really good, peppery olive oil is so delicious and this mash recipe make that something you can enjoy alongside an entree- I served it with my balsamic and honey glazed chicken, on the blog soon!

Ingredients: serves 2

2 large (about 1lb/450g) potatoes- I used Russets as their high starch content makes for a lovely fluffy mash
Some generous glugs, about 8 tablespoons good quality extra virgin olive oil- this is your flavour, use a high quality oil that will be peppery and delicious
Salt and pepper to taste

Method:

Peel and cube the potatoes into equalish sized chunks, about an inch/3cm cubed.

Pop the potatoes into a pan and cover them with cold, salted water. Unlike green vegetables, starchy roots should be started off in cold water and brought to the boil rather than added to already boiling water. This stops them getting mushy on the outside by the time they are cooked in the middle, the heat of the slowly warming water penetrating the root equally.

Once the potatoes are tender- give them a poke with a fork to test they are tender all the way through, drain them and leave to steam dry for a couple of minutes. You want the water to evaporate out as steam as you will be adding in liquid in the form of the oil, it will also give you fluffier mash.

Tumble the chunks into a large bowl then use a hand whisk or blender to mash the potatoes. You can use a manual masher but I always finds this much quicker and less lumpy!

Add in the oil little by little as the mash starts to smooth out, starting to add it once the potato is part mashed makes it easier to whip it in and doesn't end up with your kitchen covered in oil.

Add in the olive oil until the mash is glossy and smooth but still has body, you don't want to end up with a potato and olive oil soup. Season the mash with salt and pepper to taste then serve. This super savoury mash goes really well with simply cooked fish or something with Mediterranean flavours.





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