Prep 10 mins
Cook 20 mins
From a well known Canadian chef. These are a little lighter than normal mashed potatoes, and full of flavour.
- 1 1⁄2 lbs russet potatoes (about 4) or 1 1⁄2 lbs yukon gold potatoes (about 4)
- sea salt
- 1⁄3 cup extra virgin olive oil
- 2 cups good quality chicken stock
- 2 tablespoons unsalted butter
- 1 large garlic clove, minced
- Peel the potatoes and cut into 1 1/2 inch pieces.
- Place in a deep pot and add 2 cups chicken stock . If needed, add cold water to cover potatoes.
- Bring to boil and add salt. Cook until the potatoes are tender, about 20 minutes.
- Drain potatoes well, reserving about 2/3 cup of the stock.
- Press the potatoes through a ricer back into the pot. If you don't have a ricer, return potatoes to the pot and mash by hand until smooth.
- With a wooden spoon, slowly beat in the olive oil. Add the reserved stock,a little at a time, until the potatoes are light and fluffy. You may not need all the stock.
- Stir in the butter and garlic and adjust the seasoning if needed.
We felt that the olive oil flavor was overpowering, the appearance was very translucent and not appetizing, and it left an oily taste in the mouth.