This is a keeper Thanksgivings recipe too. The hot tip to perfect mashed potatoes is to drain the potatoes after boiling, and then return them to the pot set over low heat to allow the excess moisture to evaporate (and it’s excess moisture that is the cause of gluey potatoes). Then, using a potato masher, mash them for a minute or two while they’re still on the burner.
Also, no matter whether you are using butter or olive oil, add the fat to the potatoes first, mixing fully to incorporate, and then add your milk or cream. This too will help you achieve your ultimate goal of smooth and fluffy potatoes.
Ingredients:
- 3 pounds / 1 ⅓ kg Yukon gold potatoes, peeled and chopped
- ½ cup OTOT Frantoio evoo plus more for drizzling
- ½ cup whole milk, plus more as needed
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- smoked paprika, for garnish (optional)
Directions:
- Chop potatoes to evenly sized chunks. Bring to a boil in a large pot of salted water; cook for 10 to 15 minutes (depending on the size of the chunks) until potatoes easily split apart when poked with a fork.
- Drain potatoes, then return to pot and set over low heat. Mash potatoes with a potato masher on the heat for 1 to 2 minutes (doing so will allow the excess moisture to evaporate). Remove from heat and continue mashing until mostly smooth.
- Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Optionally add 2-4 additional tablespoons of milk to achieve desired consistency.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired. Serve warm.
