Who loves mashed potatoes?! I love them so much, I could probably live off them… These mashed potatoes are perfumed with olive oil, and perfectly creamy, fluffy, and heavenly…and did I mention dairy free? This is good news for me, because dairy makes my skin break out. I have made these the past few years for Thanksgiving dinner and people always rave about them, so I’m really excited to show you guys because I think you are gonna love it!
Creamy Olive Oil Mashed Potatoes
- 10 Yukon Gold potatoes
- 3/4 cup of olive oil to start add as much as needed
- Salt and paper to taste
In a large pot, bring to boil enough water to cover the potatoes by 2 inches.
While the water is coming to a boil, peel and chop the potatoes into approximately equal pieces.
Add a teaspoon of salt to the water, and add the potatoes (the water doesn't have to be boiling yet.)
Cook the potatoes until tender all the way through, so that you can easily pierce a fork through the potato.
Drain the potatoes, and let it sit in the colander for about 5 minutes to let the moisture evaporate.
Use a potato ricer to mash the potatoes into another large bowl.
Once all potatoes are mashed, add about 1/2 to 3/4 cups of olive oil, salt and pepper to taste, and gently mix the potato mixture.
Add as much olive oil as needed to achieve the perfect texture, and adjust seasoning.