Olive Oil Mashed Potatoes

Prep time 30 minutes Servings 4

Yes, olive oil works as a full swap for butter and cream in mashed potatoes, and it's not a compromise. Olive oil mashed potatoes swap cream for a good, fruity oil and come out lighter, not lesser. Firrisa's floral character keeps the dish from tasting flat, and a finishing drizzle at the table adds more than you'd expect.

Ingredients

2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup Firrisa, plus more for serving
1/2 cup reserved cooking water
Salt, to taste
Lemon zest and black pepper, for finishing

Instructions

Place the potatoes in a large pot and cover with cold, well-salted water by about an inch.
Bring to a boil, then reduce to a simmer and cook 15 to 18 minutes, until a knife slides into the potatoes with no resistance.
Reserve 1/2 cup of the cooking water in a measuring cup, then drain the potatoes well and return them to the warm pot.
Using a potato masher or a large fork, mash the potatoes while slowly streaming in the Firrisa, then add the reserved cooking water a little at a time until you reach a creamy consistency.
Season with salt to taste, tasting as you go since the oil changes the flavor balance.
Spoon into a serving bowl and finish with a final drizzle of Firrisa, lemon zest, and black pepper.

Nutrition

Serving size 1 serving

Calories 461

Total fat 33g

Saturated fat 4g

Cholesterol 0mg

Sodium 208mg

Carbohydrates 39g

Dietary fiber 5g

Sugars 2g

Protein 5g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.