Mashed potatoes hold the crown, particularly alongside sausages or stew, yet they frequently transform into a dense, lumpy disaster when not executed properly. Whilst butter remains the traditional choice for enriching mash, it can send the calorie content soaring and occasionally result in a gluey, paste-like texture.
However, Katie from Wholefood Soulfood Kitchen has revealed a game-changing technique for creating the most cloud-like mashed potatoes – completely butter-free. She explained: “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.”
New York Times Recipes chef David Tanis praised olive oil mashed potatoes as “extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess.”
Though it may seem unconventional, a splash of olive oil can transform your mash entirely, sidestepping the weightiness that often plagues potato preparations and delivering a silkier, more luxurious accompaniment.
Beyond imparting a rich, decadent quality to your mash, olive oil prevents it from becoming parched or developing unwanted lumps.
The ultimate triumph of incorporating olive oil stems from its abundance of beneficial fats, positioning it as the perfect substitute for those pursuing a more substantial yet nutritionally mindful alternative without sacrificing deliciousness. This simple technique promises to take your mashed potatoes to the next level, delivering superior flavour and texture with just three main ingredients and minimal effort.
How to cook creamy mashed potatoes
Method
After roughly 15 minutes, the potatoes should be perfectly cooked and soft enough to pierce with a fork. Once they’re done, drain them using a sieve, but don’t forget to save some of the starchy water.
Now it’s time to mash the potatoes. A potato ricer or handheld masher is perfect for achieving the best texture.
However, be careful not to over-mash as this can break down the starch in the potatoes, leading to a heavy or gluey texture. That’s why blenders or electric hand mixers are not recommended for making mashed potatoes.
Next, slowly add the olive oil, gently stirring with a wooden spoon. Olive oil is a fantastic vehicle for additional flavours such as minced garlic, fresh herbs or lemon juice.
If you’re willing to include dairy, consider adding cream cheese, cheddar cheese or sour cream at this point – the olive oil will beautifully enhance their flavours.
If the potatoes seem too thick, add a little of the reserved starchy water to thin them out. Continue to stir with a wooden spoon until you reach your desired consistency.
Your fluffier, smoother and even more delicious mashed potatoes will then be ready to serve. Any leftovers should be kept in an airtight container in the fridge and they’ll stay fresh for another two days.