Prep 10 mins
Cook 20 mins
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
- 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)
- 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.
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!