How To Make Mashed Potatoes Without Butter
Olive Oil Mashed Potatoes
Mashed potatoes are pretty freaking fantastic. They're warm, comforting, and really quite versatile. Yous can swallow them as a side dish, every bit a base of operations to a bowl meal, and you tin can flavor them with any number of seasoning combos. The trouble, though, is that virtually mashed potatoes comprise a hefty amount of dairy. Foam and butter do make mashed potatoes awesomely rich and creamy, just I really don't want people who can't swallow dairy or choose not to swallow dairy to miss out on the magnificence of mashed potatoes. And so, I made this Olive Oil Mashed Potato Recipe to make sure nosotros tin can all get our mashed murphy on.
What Do Olive Oil Mashed Potatoes Taste Like?
It's important to note that olive oil mashed potatoes are different than buttery mashed potatoes. It'due south not one of those things where we're trying to mimic the flavor of dairy mashed potatoes with non-dairy ingredients. No, this is a different beast. Olive oil mashed potatoes are super light and fluffy, and not super rich or creamy. They're a nice lighter alternative to the unremarkably heavy dish. Because they're lighter, they balance nicely with richer sauces or gravies without making the whole meal overly heavy.
This detail recipe besides contains practiced dose of garlic, rosemary, and black pepper because when you eliminate the rich creamy flavour element, you need something to give the potatoes a dial of season in its identify.
What Kind of Olive Oil Should I Use?
This depends largely on what your goal is. For the recipe below I wanted the olive oil flavor to come through because the floral flavour of extra virgin olive oil pairs then nicely with rosemary and garlic. If you're not a fan of the flavor of olive oil, you can employ light olive oil, which will still give the good smoothen oral fissure-experience, but not heavily flavor the potatoes.
Brand Sure Your Olive Oil is Fresh
Before you begin, give your olive oil a sniff and a gustatory modality. The olive oil should non smell or taste biting. If it does, that means your olive oil has gone rancid and information technology will make your mashed potatoes taste very bad. Olive oil, especially extra virgin olive oil, can go bad faster than other refined cooking oils, so it's important to e'er check earlier you employ information technology!
How to Utilise Your Olive Oil Mashed Potatoes
Like I mentioned in the intro, mashed potatoes are so versatile! Use these dairy-free mashed potatoes to make a Loaded Mashed Murphy Basin, utilize them as a bed for some Balsamic Roasted Mushrooms, or as a topper for a Vegetarian Shepherd's Pie.
What Kind of Potatoes are All-time for Mashing?
I prefer russet considering I observe them to be lighter and fluffier, but if you prefer a slightly more dense mashed potato, Yukon Golden is your winner. Waxier potatoes like red potatoes don't mash quite also, and are a little better for dishes where y'all want them to concord their shape, like potato salad, or adding to soups.
Olive Oil Mashed Potatoes
These dairy-gratuitous Olive Oil Mashed Potatoes are low-cal, fluffy, and seasoned with hefty dose of garlic, rosemary, and cracked blackness pepper.
Servings: half dozen about one cup each
- 2.5 lbs. russet potatoes ($i.25)
- 1/2 tsp salt (for cooking water) ($0.02)
- four cloves garlic ($0.32)
- 1/4 cup actress virgin olive oil ($0.48)
- ane/2 tsp stale rosemary ($0.05)
- 1 cup vegetable broth, warmed ($0.13)
- freshly cracked black pepper ($0.03)
- salt to gustation (about iii/4 tsp) ($0.05)
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Skin and dice the potatoes into 1-inch cubes. Identify the tater cubes in a colander and rinse well with cool h2o to remove the excess starch.
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Place the rinsed potatoes in a large pot, fill up information technology with enough h2o to cover the potatoes by ane inch, then add one/2 tsp salt.
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Comprehend the pot with a lid, place the pot over high estrus, and bring it up to a boil. Once boiling, remove the lid, and reduce the heat to medium. Go along to boil the potatoes for almost 10 minutes, or until they are very soft (they should break apart when pierced with a fork).
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While the potatoes are humid, prepare the garlic infused olive oil. Mince the garlic and add it to a small sauce pot or skillet with the olive oil. Rut the oil and garlic over medium-depression oestrus. Permit the garlic sizzle in the oil for 1-ii minutes, or just until the garlic is slightly softened, but not brownish. Yous simply want to accept the spicy raw bite off the garlic flavour. Remove the sauce pot from the heat and set it aside.
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Drain the boiled potatoes in a colander and rinse over again, briefly, with warm water. Render the rinsed and tuckered potatoes to the pot, with the heat turned off. Add garlic and oil, dried rosemary, some freshly croaky pepper (about x cranks of a pepper manufacturing plant), and about 1/2 cup warmed vegetable goop.
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Mash the potatoes or use a mixer to whip them until light and fluffy, adding more vegetable broth every bit needed to keep them soft and moist (I used about 3/iv cup total goop). Gustatory modality the mashed potatoes and season to gustatory modality with table salt and pepper. Recollect, calculation an adequate amount of salt will help the flavors pop. Serve warm.
Encounter how nosotros calculate recipe costs here.
Serving: 1 cup ・ Calories: 223.65 kcal ・ Carbohydrates: 34.32 one thousand ・ Protein: 3.95 g ・ Fat: 9.03 g ・ Sodium: 665.73 mg ・ Cobweb: 2.73 g
Nutritional values are estimates merely. See our full nutrition disclaimer hither.
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Try these Olive Oil Mashed Potatoes with Salisbury Steak!
Coil down for the step by stride photos!
How to Make Olive Oil Mashed Potatoes – Step by Stride Photos
Pare and dice ii.5 lbs. of russet potatoes into 1-inch cubes. Place them in a colander and rinse them well nether cool water to remove excess starch (likewise much starch makes mashed potatoes gluey).
Place the rinsed mashed potatoes in a pot and add enough water to embrace them by ane inch. Add together 1/2 tsp common salt. Identify a hat on the pot and bring it up to a eddy over high estrus. Once humid, remove the lid and plough the oestrus down to medium. Let the potatoes boil for about x minutes, or until they are very tender.
While the potatoes are boiling, mince four cloves of garlic and add them to a pocket-size sauce pot or skillet with ¼ cup olive oil. Place the pot over medium-depression estrus. Let the garlic sizzle in the oil for merely 1-2 minutes to take the raw spicy edge off the flavor. Yous don't want the garlic to brown or for the oil to get also hot. Remove the garlic and oil from the heat and set information technology aside.
After the potatoes accept boiled, drain them in a colander, and give them a brief second rinse with warm h2o. Transfer the tuckered potatoes back to the pot, and turn the heat off. Add together the garlic and olive oil, ½ tsp dried rosemary, and some freshly cracked black pepper (nigh ten cranks of a pepper factory). Add ½ cup warmed vegetable broth and brainstorm to mash the potatoes…
Or you lot can whip the mashed potatoes using a mixer. Add more broth as y'all mash or whip equally needed, to keep the potatoes soft and moist. I ended up using most ¾ cup, but information technology will depend on your potatoes and how y'all similar them.
Taste the mashed potatoes and add more salt and pepper to your liking. Call back, calculation enough salt helps the flavors popular. I added almost ¾ tsp at the end, simply information technology volition depend on the table salt content of your broth and your taste buds.
Source: https://www.budgetbytes.com/olive-oil-mashed-potatoes/
Posted by: hebertandetter47.blogspot.com
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