Featured Recipe
Olive Oil Potato Mash
By Kate
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A rustic potato mash using sweet potatoes and Yukon golds. Cooked in salted water till fork-tender, drained, mashed with light avocado oil instead of olive. Gradual oil incorporation for creamy but firm texture. Salt, white pepper added. Mixed thyme leaves folded in. Avoid overmixing to keep character. Simple, adaptable, dairy-free, gluten-free, vegan-friendly.
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Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
6 servings
vegan
gluten-free
sides
potatoes
mashed
Introduction
No fluff here. Potatoes, oil, salt. Not the same old mash. Sweet potatoes add subtle sweetness, Yukon golds bring buttery creaminess without butter. Avocado oil instead of olive gives mild, less fruity flavor. Heating oil with potatoes kills green bitterness—don’t assume olive oil always works best. Watch for that soft cooking point; poke with fork until it slides off easily but still holds shape in chunks once mashed. Toss thyme in last sec — fresh, herbal punch. Avoid whipping frenzy—it turns gluey, mushy, flat. Simple but smart tweaks create something worth doubling next time.
Ingredients
About the ingredients
Swapped olive oil for avocado oil — less peppery, more neutral but healthy fats stay intact. Sweet potatoes replace half white for nuanced sweetness, moisture balance. Yukon golds chosen for waxy texture, hold shape better than russets which get gummy fast. Salt measured for firm salty undertone; add gradually. White pepper over black for subtle heat, no specks in mash. Fresh thyme optional but recommended for subtle aromatic dimension. Keep potato pieces chunky enough to mash by hand, no drowning in oil. Fresh herbs improve freshness but skip if convenience matters.
Method
Technique Tips
Start with cold salted water—ensures even seasoning. Boil till potatoes fork-tender; test often past 20 mins. Drain fully, let steam off moisture, dries surface preventing watery mash. Use heavy hand masher or ricer; electric whip wrecks texture, overworks starch releasing glue. Incorporate oil by slow deliberate folding, not dumping at once. Texture clues: creamy but when scooped, mash holds shape; spread but not runny. Season last, taste carefully because oil smooths flavors. Add herbs last, fold with care to avoid bruising. Serve fresh; reheat risks oil splitting and texture loss. If saving left overs, reheat with splash of water, not oil.
Chef's Notes
- 💡 Sweet potatoes add depth. Yukon golds maintain firmness. Adjust salt in water. Boil till fork pierces easily. Test often, don’t overcook.
- 💡 Drain thoroughly. Let steam escape. Moist potatoes ruin texture. Mash by hand, heavy masher recommended. Electric mixers create gummy result.
- 💡 Oil needs slow incorporation. Pour in streams while folding. Avoid dumping. Watch texture—creamy yet firm. Not runny; adjust with extra oil if needed.
- 💡 Fresh thyme, last step. Fold in gently. Fresh herbs elevate flavor. Miss this, mash feels flat. Replace with dried thyme if urgent.
- 💡 Serve hot. Avoid reheating; oil separates and texture changes. Store leftovers in fridge, reheat with water splash. Keep flavors balanced.
