You can use olive oil or sunflower oil for this recipe. It’s a twist on a classic. Mix in other root vegetables like turnips or carrots!
What you Need:
- 1 lb yukon gold potatoes, or your preference
- 1/4 cup Olive Oil, plus more for serving
- 2 tbsp heavy cream or yogurt
- Salt + Pepper to taste
- Optional 1 garlic clove made into paste
I find Yokon gold potatoes to be the best for mashed potatoes. They are buttery, golden, and give the perfect texture! I like to leave the skin on when mashing, it adds texture and has a high dose of fiber and vitamin C. If you prefer you can peel the potatoes. Either way, palace your potatoes in a large pot and cover with 2-3 inches of water. Bring to a boil and cook for about 15 minutes until potatoes pierced with a fork fall right off. Drain.
If you want to add garlic, now is the time. Mince the garlic clove until it becomes paste and place in the bottom of a large bowl. Pour the warm cooked potatoes in the bowl as well. Sightly mash with a hand masher. Season with salt and pepper and add in half of the olive oil. Continue to mash until the potatoes begin to break down. Then season more and add the rest of the olive oil. You control the seasoning level and consistency! I like a well mashed potato with some fluffy chunks left intact.
When your mash is almost where you’d like it, then add the heavy cream or yogurt and incorporate. (I don’t always have heavy cream in the fridge, but I always have plain thick yogurt which adds a nice tang.) Taste and Season again. Serve in a large bowl with a healthy glug of olive oil to finish off the mashed potatoes!
You can scale this recipe up if you wish.