Light Mashed Potatoes

    35 mins

    This dish is flavoured with a hint of bay leaf and enriched with a little olive oil instead of butter. In classic German fashion, serve it with sausage.

    1 person made this

    Serves: 4 

    • 125 ml milk
    • 1 bay leaf
    • 900 g potatoes, peeled and cut into chunks
    • 2 tbsp extra virgin olive oil
    • salt and pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the milk, bay leaf and a pinch of salt in a small saucepan. Heat gently until just boiling, then remove from the heat and set aside to infuse while you cook the potatoes.
    2. Place the potatoes in a pan and pour over boiling water to cover by 5 cm (2 in). Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender.
    3. Drain the potatoes and return them to the pan. Discard the bay leaf and pour the milk over the potatoes.
    4. Mash the potatoes until they are completely smooth. Add the olive oil, then beat in seasoning to taste. Serve immediately.

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    Reviews in English (1)


    This made a perfect mashed potato. We did embellish the finished light potatoes with butter at serving to suit our taste. YUM!  -  09 Jan 2015  (Review from Allrecipes UK | Ireland)