We’ve replaced butter with Extra Virgin Olive Oil and added fresh thyme to give an extra twist to this mashed potato.
A good alternative as a side dish of meat or fish or to the vegetables you prefer.
For mashed potato the best choice is a potato high in starch like the yellow or red ones as this makes it easier to smash and you’ll get the fluffier mash.
Serves 4, Prep. 10 mins, Cooking time 30 mins
- 1 kg of yellow floury potato – Maris Piper
- Fresh thyme, a sprigs or a teaspoon of dried thyme as an alternative
- Extra Virgin Olive Oil, 80 ml
- Hot milk, 150 ml
- Salt, a pinch
- Nutmeg, a pinch
Wash the potatoes but do not peel them.
Boil potatoes in salted water long enough for them to become soft. To shorten the cooking time, cut them into three quarters – always with the peel.
In the meantime, heat the milk, which should be warm and not lukewarm.
Chop up the fresh thyme.
As soon as the potatoes are ready, immediately pass them in the potato masher.
Tip: Mash while hot – if you try to mash cold potatoes they go gluey.
Always drain the potatoes thoroughly – once the potatoes are drained, leave them in the sieve or colander for several minutes to really steam dry. Put them in a saucepan over high heat and stir for a few seconds to ensure that excess moisture has evaporated, then add the oil a little at a time, salt, chopped thyme and nutmeg.
If you don’t have a masher, you will have to peel them with your fingers and then mash them well with a fork.
Lower the heat and stirring with a wooden ladle, slowly add the boiling milk until the mash is soft and creamy. Serve immediately.
Tip: how can you keep mash potato warm if you don’t eat it right away?
Using a slow-cooker crock pot certainly helps to keep the mashed potatoes warm and soft.
If you don’t have a slow-cooker crock pot, then you can heat some water in a pan, put mash potatoes in a bowl covered with a lid or aluminum foil and put it to warm up in the pot.