Everyone has had butter mashed potatoes. Dare to mix things up by serving olive oil mashed potatoes at your next dinner party. Watch as diners try to figure out what makes them so deliciously different. Use fresh, gourmet extra virgin olive oil, as the flavor of it will shine. If you really enjoy the olive oil flavor, try omitting the cream.
- 2 pounds Yukon Gold potatoes, halved (or quartered if large)
- 1/4 cup fresh extra virgin olive oil
- 1/2 cup heavy cream
- salt, pepper
Boil potatoes over high heat until tender. Drain, reserving 1/2 cup of the potato water.
Place potatoes, extra virgin olive oil, cream and potato water in a bowl and mash. You can also whip the potatoes with a hand or stand mixer. Add more olive oil and cream to taste. Season with salt and pepper. Serves 4-6.