Light Mashed Potatoes

Light Mashed Potatoes


1 person made this

About this recipe: 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.

Norma MacMillan

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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