Spanish Olive Oil Mashed Potatoes

Traditional mashed spuds go Iberian with the addition of extra-virgin olive oil instead of the customary butter. Sprinkle with pimentón for additional Spanish flavor.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 large potatoes (3 lbs.)
  • 2 tsp. kosher salt, divided
  • ⅓ cup whole milk
  • ½ tsp. ground white pepper
  • 2 oz. extra-virgin olive oil

Directions

  • Peel potatoes and cut them into 2" uniform pieces. Put potato pieces in a pot with cold water and 1 teaspoon salt to cover.
  • Turn heat to medium-high and bring potatoes and water to a boil. Then turn down to simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes. Drain potatoes in a colander and let the steam dissipate for 5 minutes.
  • Put cooked potatoes and milk in a bowl and mash until potatoes are slightly chunky. Drizzle potatoes with olive oil. Season with salt and white pepper.

Recipe Information

Serves: 4

Ingredients

  • 3 large potatoes (3 lbs.)
  • 2 tsp. kosher salt, divided
  • ⅓ cup whole milk
  • ½ tsp. ground white pepper
  • 2 oz. extra-virgin olive oil

Directions

  • Peel potatoes and cut them into 2" uniform pieces. Put potato pieces in a pot with cold water and 1 teaspoon salt to cover.
  • Turn heat to medium-high and bring potatoes and water to a boil. Then turn down to simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes. Drain potatoes in a colander and let the steam dissipate for 5 minutes.
  • Put cooked potatoes and milk in a bowl and mash until potatoes are slightly chunky. Drizzle potatoes with olive oil. Season with salt and white pepper.

Nutrition Information

Nutrition Information
Amount per serving
Calories570
Total Fat14g
Saturated Fat2g
Cholesterol0mg
Sodium630mg
Total Carbohydrate105g
Dietary Fiber8g
Sugars5g
Protein13g