Did you ever have one of those moments when you’re cooking without a recipe and it just works? This is one of those recipes. Well it’s a simple one, a mashed potato recipe, but it’s a bit different than the classic mixture that everyone knows and loves. It’s made without milk and butter…gasp! So if you run out of those ingredients or want to try a healthy twist on a classic dish, give this recipe a shot. Even traditionalists will appreciate this handy tip!
The olive oil adds a nice earthy flavor to this potato recipe. I used a mix of red and yukon gold potatoes but any kind of variety will work. You can whip them in a blender or food processor. Pair this creamy side dish with crisp roast chicken or a salmon filet.
Olive Oil Mashed Potatoes
Add potatoes, cold water and salt into a pot. Boil until tender, about 15 minutes. Drain and place hot potatoes in a blender or food processor.
Slowly pour oil in while the blades turn and whip until desired consistency. Place into a serving bowl and stir in fresh herbs and salt and pepper to taste. Serve warm.
Total Time: 40 minutes
Yield: makes 4-6 servings
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