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Olive Oil Mashed Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 30 mins
Yield

Serves 6 (serving size: about 1/2 cup potatoes and 1/2 teaspoon olive oil drizzle)

The oil coats the starches in a layer of warm fat and keeps them from becoming gluey.

Ingredients

  • 1 pound Yukon gold potatoes, halved
  • 1 pound medium red potatoes, halved
  • 2 bay leaves
  • 5 tablespoons 2% reduced-fat milk
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons minced fresh chives (optional)

Nutrition Information

  • calories 173
  • fat 7.4 g
  • satfat 1.2 g
  • monofat 5.5 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 260 mg
  • calcium 24 mg

How to Make It

  1. Place potatoes and bay leaves in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat; simmer 20 minutes or until tender. Drain; discard bay leaves.

  2. Return potatoes to saucepan. Add milk, 2 tablespoons oil, salt, and pepper; mash to desired consistency. Divide potatoes evenly among 6 plates. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle with chives, if desired.