Extra virgin olive oil mashed potatoes are pretty amazing. Perfect mashed potatoes are fluffy, creamy and oh-so-buttery. But you’d be surprised to know that this perfect mashed potato recipe doesn’t use butter at all, rather OMAGGIO Limited Reserve Extra Virgin Olive Oil for a truly unique and memorable side to share.
Trust me, you’ll be shocked at just how buttery these potatoes taste when made with extra virgin olive oil and a splash of milk.
That’s the beauty of extra virgin olive oil, it can so easily take the place of butter with no ill effects, and in fact I’d argue it makes these potatoes even more buttery than if they were made with butter, if that’s even possible.
Rich and creamy, and yet with an added complexity, a fruity nuttiness that can only come from a superior authentic Extra Virgin Olive Oil such as OMMAGIO brand. You can really taste the difference of a superior authentic Extra Virgin Olive Oil.
I’ve spent many Thanksgivings perfecting my mashed potatoes, and have come up with a surefire way to get perfectly fluffy potatoes every time, no matter what you mix into them after (whether that be brown butter mashers or creamy herb & goat cheese potatoes).
The trick is to drain the potatoes after boiling, and then return them to the pot set over low heat. Then, using a potato masher, mush and mash them for a minute or two while they’re still on the burner.
Doing this allows the excess moisture from the boiling process to evaporate (and it’s excess moisture that is the cause of gluey potatoes).
Also, no matter whether you are using butter or extra virgin olive oil, add the fat to the potatoes first, mixing fully to incorporate, and then add your milk or cream. This too will help you achieve your ultimate goal of smooth and fluffy potatoes.
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