Olive Oil Mashed Potatoes
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Olive Oil Mashed Potatoes
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Perfectly fluffy, creamy and buttery: these perfect mashed potatoes are not made with butter at all, but rather extra virgin olive oil!
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Ingredients
- 3 3 pounds Yukon gold potatoes peeled and chopped
- ½ ½ cup extra virgin olive oil plus more for drizzling
- ½ ½ cup whole milk plus more as needed
- 1 ½ 1 ½ teaspoons kosher salt
- ½ ½ teaspoon freshly ground black pepper
- smoked paprika for garnish (optional)
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Instructions
- Chop potatoes to evenly sized chunks. Bring to a boil in a large pot of salted water; cook for 10 to 15 minutes (depending on the size of the chunks) until potatoes easily split apart when poked with a fork.
- Drain potatoes, then return to pot and set over low heat. Mash potatoes with a potato masher on the heat for 1 to 2 minutes (doing so will allow the excess moisture to evaporate). Remove from heat and continue mashing until mostly smooth.
- Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Optionally add 2-4 additional tablespoons of milk to achieve desired consistency.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired. Serve warm.
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