Recipe by yooper
These spuds are dairy free. I promise, even though water and oil are not supposed to mix, they make the puree more delicious than would butter and cream. From "The Steak Lovers Cookbook" by William Rice
Top Review by JustJanS
These were good spuds Yooper. I liked the flavour the oil (sent to me by Rise) gave to them and the fresh herby taste as well. I used a mix of basil, oregano and parsley from my garden. Leftovers were pretty good fried in bacon fat the next morning too!
- 2 lbs baking potatoes or 2 lbs yellow fin potatoes, peeled and cut into quarters
- 1 tablespoon salt
- 1⁄2 cup olive oil, preferably extra virgin
- fresh ground pepper, preferably white
- 1 tablespoon chopped fresh herb (such as basil, oregano, rosemary, or thyme)
Directions See How It's Made
- Bring a large saucepan of water to a boil.
- Add the potatoes and the salt.
- Simmer, partially covered, until soft, about 20 minutes.
- Remove the pan from the heat and leave the potatoes in the hot water for up to 15 minutes to keep them warm.
- Spoon out 1/2 cup of the warm cooking water and pour into a bowl.
- Add the olive oil.
- Drain the potatoes and either put them through a ricer placed over the bowl or transfer them to the bowl and use a potato masher to reduce them to pillowy-soft puree.
- Season with salt and pepper and your herb of choice.
- Beat with a wooden spoon until light and fluffy.
- Serve at once or keep them warm in the top of a double boiler over simmering water.