Olive oil and lemon potato mash
Olive oil and lemon potato mash offers a creamy texture with a refreshing citrus twist, enhanced by rich olive oil. This easy recipe creates a delightful side dish that complements various main courses.
Cook time 10 min
Prep time 15 min
Ingredients:
5 potatoes1/3 cup olive oil
1/2 cup milk (1% fat)
1/2 lemon
Olive oil and lemon potato mash is a delicious twist on the classic mashed potatoes. This recipe combines the creamy texture of potatoes with the tangy freshness of lemon and the rich flavor of olive oil. It's a delightful side dish that pairs well with a variety of main courses.
Instructions:
- Peel the potatoes and cut them into evenly sized chunks to ensure they cook evenly.
- Place the potato chunks in a large pot and cover them with cold water.
- Add a pinch of salt to the water if desired.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when poked with a fork.
- While the potatoes are cooking, pour the milk into a small saucepan and heat over low heat until warm. Do not let it boil.
4. Drain and Mash:
- Once the potatoes are tender, drain them in a colander, shaking off any excess water.
- Return the drained potatoes to the pot.
- Using a potato masher or a ricer, mash the potatoes until they reach your desired consistency.
- Gradually stir in the olive oil, mixing thoroughly until the potatoes are smooth and creamy.
- Squeeze the juice from half a lemon and add it to the potato mixture. Stir to combine.
- Slowly pour the warm milk into the mashed potatoes, stirring continuously until the mixture is smooth and creamy.
- Adjust the amount of milk to achieve your preferred consistency.
- Season the mashed potatoes with salt and pepper to taste. Adjust as needed.
- For an extra citrusy kick, add a bit more lemon juice if desired.
- Serve the Olive Oil and Lemon Potato Mash warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you like.
By following these steps and tips, you'll create a wonderfully creamy and flavorful olive oil and lemon potato mash that will impress your family and guests. This easy and elegant side dish is sure to become a staple in your culinary repertoire.
Olive oil and lemon potato mash FAQ:
For the best texture in mashed potatoes, use starchy varieties like Russet or Yukon Gold. They yield a creamier result, making them ideal for mashing.
Boil the potato chunks for about 15-20 minutes or until they can be easily pierced with a fork. Ensure they are uniformly cut for even cooking.
Yes, you can substitute the low-fat milk (1%) with other types of milk like whole milk, almond milk, or oat milk. Adjust the quantity to achieve your desired creaminess.
Store leftover potato mash in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.
If you need a substitute for olive oil, you can use melted butter or any neutral oil like vegetable oil or canola oil, though this may alter the flavor slightly.
Cooking Tips:
- Choose starchy potatoes, like Russets or Yukon Golds, for a fluffier mash.
- Ensure the potatoes are cut into evenly sized pieces for uniform cooking.
- Don't overmix the potatoes to avoid a gummy texture; mash them just until smooth.
- Use warm milk to incorporate smoothly into the potatoes.
- Taste and adjust the seasoning with salt and pepper to enhance the flavors.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 6g
Carbohydrates 45g
Fiber 6g
Sugar 3.88g
Fat 20g
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