Say goodbye to your boring spud side dishes, and welcome these rich mashed potatoes instead. The oil coats the starches in a layer of warm fat and keeps them from becoming gluey, while also providing a fresh flavor and smooth consistency to the dish.

Robin Bashinsky
Recipe by Cooking Light November 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1/2 cup potatoes and 1/2 teaspoon olive oil drizzle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

173 calories; fat 7.4g; saturated fat 1.2g; mono fat 5.5g; poly fat 0.7g; protein 3g; carbohydrates 25g; fiber 3g; cholesterol 1mg; iron 1mg; sodium 260mg; calcium 24mg.
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