Extra Virgin Olive Oil Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Skip the butter and try these delicious and creamy extra virgin olive oil mashed potatoes.
Ingredients
  • 2lbs (900g) potatoes suitable for mashed potatoes, (about 4 large ones), peeled and chopped into pieces
  • 1 tablespoon course salt
  • 1 cup (240ml) soy milk (or other milk)
  • ½ limon, juiced (1 tablespoon)
  • 3 tablespoons of good extra virgin olive oil
  • ½ cup Greek yogurt, at room temperature
  • 10 chive blades, chopped
  • Salt and freshly ground black pepper, as needed
Instructions
  1. In a medium pot, bring water to boil. Add the salt then the potatoes and cook until you can pierce them with a fork, about 15-20 minutes.
  2. In the meantime, put the milk and lemon juice in a cup and let it sit for 5-10 minutes.
  3. When the potatoes are done, drain them and add them back to the pot. Cook them over low heat, stirring often, until they are partially dried out; around 3-4 minutes.
  4. Now put the potatoes into the bowl of the stand mixer. Use the paddle attachment* (see note below), mix on speed 3 until the potatoes are broken up into small pieces; about 1-2 minutes.
  5. Change to the beater attachment and add the extra virgin olive oil. Mix for 10 seconds.
  6. Add the milk and lemon mixture, Greek yogurt, chives, salt and black pepper. Mix for another 10-20 seconds. Adjust the flavor with salt if needed, and stir again.
  7. Serve the mashed potatoes with a drizzle of extra virgin olive oil and a few more chopped chives. Buon appetito!
  8. *Be sure to use the paddle attachment first to break up the potatoes because if you start with the beater attachment you may break it! Alternatively, you can use a hand mixer.
Recipe by Italicana Kitchen at https://italicanakitchen.com/mashed-potatoes-with-extra-virgin-olive-oil/