Mashed potatoes are the best part of a roast dinner, but sometimes it can feel overly thick and lumpy if not cooked correctly. Butter is usually added to mash to make it creamier, but it also significantly increases the calories and can sometimes ruin the texture to make it more gummy or gluey.
However, Katie, a cook and founder of Wholefood Soulfood Kitchen has shared there is an easier way to make mashed potatoes lighter and fluffier that still holds lots of flavour. She said: “This airy and pillowy mashed potato dish is made without butter and with a little bit of olive oil.
“The olive oil gives it a velvety texture and a really delicious earthy flavour. It’s an easy recipe to follow and put together.”
It may seem bizarre, but olive oil can greatly improve the texture of mash as it does not weigh down the potatoes, which helps make them smoother and silkier.
Olive oil also adds more moisture to mashed potatoes so it still has that creamy rich taste but will also have less chance of becoming dry or lumpy.
However, the main reason to use olive oil is that it is rich in healthy fats which makes it a great choice for anyone wanting a healthier choice but still craving tasty mash.
This simple recipe lightens up mashed potatoes while enhancing their mouthfeel and flavour, but best of all, it only requires three ingredients with minimal effort.
How to make mashed potatoes lighter and silkier
You will need (for four people)
- Four to five medium potatoes (around 725g)
- One teaspoon of salt
- 40ml of olive oil
For the best mashed potatoes possible, try to buy Yukon gold or russet potatoes at the supermarket. They are high in starch, which will make your mash naturally smoother and creamier without needing butter.
Instructions
To begin, peel and wash your potatoes, then cut them into equal-sized chunks so they cook evenly.
Next, place the potatoes into a large pot and cover them with cold salted water. Bring the water to a boil and then reduce the heat to medium-high to allow the potatoes to simmer.
It should take roughly 15 minutes for the potatoes to become properly cooked and fork tender. Once they are ready, place the potatoes in a kitchen sieve to drain but save a little of the starchy water.
Next, it is time to mash the potatoes. The absolute best tool for mashed potatoes is a potato ricer or a hand held masher as it will help you get a better texture.
However, be careful as mashing too hard or for too long will break down the starch in potatoes, which can lead to them feeling dense or gummy. This is why you should not use an blender or electric hand mixer to make mashed potatoes.
Then, simply pour in the olive oil and slowly stir with a wooden spoon. Olive oil is a great infuser to also add any other ingredients such as minced garlic, fresh herbs, lemon juice for more flavour.
If you are happy to incorporate dairy products, you could also add some cream cheese, cheddar cheese or sour cream as this stage as olive oil will help uplift the taste.
Add a little of the reserve starch water to thin out the potatoes if they feel too thick, then stir with a wooden spoon until you get your desired consistency.
Your fluffier, smoother and even tastier mashed potatoes will then be ready to serve. Store any leftovers in a airtight container in the fridge and they should be good for two more days.
