This is a very healthy way to make mashed potatoes. We like this easy and rustic recipe that leaves the skin on the potatoes, which is more nutritious. You can use a wide range of our olive oils for this one!
2 pounds Red or Yukon Gold potatoes (about 4 medium), brush washed, NOT peeled, and cut into 1-inch pieces
Instructions: Fill a large saucepan with water and potatoes. Bring to boil and continue to cook until potatoes are fork-tender, about 10 minutes.
Drain the potatoes and return to the saucepan. Add olive oil, cream, and salt/pepper to taste. Using a potato masher or large spoon, stir and smash the potatoes to your desired consistency. Add more cream or milk if needed to get the consistency you desire. Increase/decrease this recipe depending on your needs. By washing and not peeling the potatoes, you get an easy recipe that is more nutritious!
Tuscan Herb ‘almost twice baked’ Smashed Potatoes – Use Fresh Harvest Tuscan Herb olive oil, then add bacon bits and cheddar cheese while smashing. Serve with a dollop of Sour Cream and a sprinkling of diced Chives.
Garlic Potatoes – Use Fresh Harvest garlic olive oil, then add 3-4 (or more) whole, peeled cloves to garlic to the water, and boil with the potatoes. Drain and smash with the potatoes.
Cheesy Potatoes – Add a ½ cup or more of nearly any grated cheese (Cheddar, Swiss, Parmesan, Romano, Gouda, etc.) to your potatoes when smashing.
Truffle Potatoes – Add 1 teaspoon Fresh Harvest White or Black Truffle Oil to potatoes when smashing.
Sweet Potatoes – Use some or all Sweet Potatoes in lieu of Red or Gold, or mix and match Sweet Potatoes with other root veggies like turnip, parsnip, or carrots. Use Blood Orange olive oil and Cinnamon Pear balsamic to mash with the potatoes. It’s amazing!