Olive Oil Mashed Potatoes

I ended up adding about 1/2 cup of milk instead of the cup of water. It added just enough creaminess, but kept the butter out of the recipe. I also made the mistake of over-beating the potatoes, so they ended up like glue. But the tasted pretty good. I'd make again.

• charleywalters1979

• Cleveland, OH

• 8/22/2015

We didn't care for this mashed potato version at all. We missed the fullness of the milk and butter and found the olive oil potatoes too bland. Since I made the full batch for just two of us, I added grated cheddar cheese and some butter to the leftovers, plus poured on some turkey gravy I had in the freezer. This helped some.

• Anonymous

• Buffalo, NY

• 3/6/2012

I thought these were a little too watery after adding the potato water. Next time I'll start with 1/2 cup and go from there. They were tasty, though, and the olive oil added an earthiness that went nicely with the new coq au vin recipe on this site.

• akalish

• New York, NY

• 4/22/2009

i used this recipe as a backup when i realised too late that there was no milk in the fridge. It was wonderfully flavourful and light, i mashed with a fork and slowly added the cooking water until it was creamy. I prefer it to the usual too rich milk and butter version and will probably use as my standard mashed potatoes from now on.

• adrienlagrow

• lake tahoe

• 9/27/2008

This is a great way to have mashed potatoes if you can't have dairy like me. I've used this recipe many times over. Of course it's not as creamy, because there's no cream. A hand mixer can add some fluffiness, but you have to be careful so as not to overwork the potatoes and make them gluey

• iamdiosa

• Boston

• 9/10/2008

正如你所看到的照片,这些都是not fluffy and creamy, but rather pasty. Maybe if you are looking to reduce fat in mashed potatoes, otherwise this is dry, not rich, very disappointing.

• Anonymous

• pennsylvania

• 9/1/2008