Mashed Potatoes Flavored With Olive Oil
Published February 8, 1994
- Total Time
- 45 minutes
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Ingredients
1 ½ pounds Idaho or Washington potatoes, peeled and cut into 2-inch cubes
2 cups milk or enough to cover
Salt to taste
½ cup heavy cream
⅓ cup olive oil
Freshly grated nutmeg to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
39 grams carbs; 46 milligrams cholesterol; 486 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 34 grams fat; 5 grams fiber; 801 milligrams sodium; 8 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes and milk, salted to taste, in a large saucepan. Bring to a boil. Reduce to a simmer, cover and cook 25 minutes.
- Step 2
Strain the potatoes and reserve the milk. Put the potatoes through a food mill or ricer, and transfer to a large saucepan.
- Step 3
Heat the cream and olive oil in a small saucepan, and add them to the potatoes, stirring well with a wooden spatula. To obtain a looser consistency, stir in some of the reserved hot milk. Season with grated nutmeg, salt and freshly ground pepper. Serve hot.
Private Notes