There’s nothing like homemade mashed potatoes, the ultimate comfort food. Preparing mashed potatoes is so simple to make and cannot be compared with the dehydrated stuff you get in supermarkets.

Mashed potatoes are made by pressing freshly boiled potatoes. Baking or starchy potatoes are recommended for mashed potatoes as they are high in starch with a dry, mealy texture, which turn them light and fluffy when cooked. Other types of potatoes, like boiling potatoes, also called waxy potatoes, give equally good results, which a different texture.
Using a hand mixer to mash them makes the procedure very easy by mixing them a few minutes. The more time you mash them the smoother they get. However, if you like some lumps in your potatoes just mash them with a fork or a potato masher, always while they are still hot.

I love to make mashed potatoes and keep them as healthy as possible so I use olive oil which gives them a fantastic fruity taste and flavour. Using a good quality olive oil is worth every cent, as you will not only notice the wonderful flavour of olive oil but it is also much healthier. Olive oil is the base of the Mediterranean Diet and its properties are world renowned, making it more popular day by day. It is packed with antioxidants, vitamins and monosaturated fats which offer protection again heart diseases.

My children love mashed potatoes so I make a lot, so probably my recipe could feed more than five. I would say that a large potato per person would be a satisfactory portion.

How to make Mashed Potatoes from scratch, Recipe by Ivy

Preparation time: 15 minutes
Cooking time: 45 minutes

Serves:  5

Ingredients

  • 6 – 8 medium baking potatoes (about 1 ½ kilos – 3.30 lbs)
  • 1 teaspoon salt
  • 1 cup low fat milk
  • 1/4 cup extra virgin olive oil
  • A pinch of white pepper
  • A pinch of nutmeg (optional)

Directions

  1. Peel, wash and half or quarter the potatoes depending on size.
  2. Place the potatoes in a large heavy pot and cover with cold water. Bring to a boil, reduce heat and simmer until soft when pierced with a fork (about 45 minutes).
  3. Drain the potatoes while they are still hot and return them to the pot. Add the olive oil as well as seasoning and mash the potatoes anyway you like.
  4. Add the milk gradually until you get the right consistency. Taste and adjust seasoning if needed.


Tip: To make vegan mashed potatoes, reserve water from boiling potatoes. Blanch a cup of almonds and using a few tablespoons of the reserved water, purée the almonds in a food processor. Add them to the mashed potatoes, with all the other ingredients but instead of adding milk, substitute with boiling potato water.



Print Friendly
Share

Tags: , , , , , ,

Χωρίς σχόλια on How to Make Olive Oil Mashed Potatoes from scratch

  1. [...] usually serve this dish with steamed vegetables and mashed potatoes. This time I added some pureed carrots as well.  I boiled the potatoes separately and steamed the [...]

  2. [...] Serve hot with a Rice Pilaf, French fries (the Greek way), or mashed potatoes. [...]

  3. [...] with mashed potatoes, vegetables and [...]

  4. [...] served the escaloppes with mashed potatoes and steamed vegetables and with a chestnut sauce I made and enjoyed it with a Cypriot Red Shiraz [...]

Σχολιάστε

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)
Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.