Pure and Simple Olive Oil Mashed Potatoes
Serves 615 mins prep25 mins cook
Our family recipe for pure and simple olive oil mashed potatoes, made without butter or dairy milk. These potatoes are simply the best-tasting natural potatoes I've ever had!
0 servings
What you need
Instructions
0 Prep the potatoes: Wash them, and trim off any eyes or damaged skin. Peel if you prefer smoother mashed potatoes. Slice them so they're all about the same size, about 2-inches in diameter. Leave them whole if they're golf-ball size. 1 Put the potatoes in a large pot with 3 tablespoons of the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork tender, but not falling apart, 20-25 minutes. 2 Scoop out 2 cups of the cooking water, then drain the potatoes and transfer to a large bowl. Pour the olive oil over and 1 cup of the cooking water. Mash them with a handheld potato masher, adding more water a little at a time until the potatoes are the texture you like (you might not use all the water). Taste and add more salt, if desired. 3 Serve warm, drizzled with additional olive oil.View original recipe