Brilliant Olive Oil Mashed Potatoes

Guest Post and Recipe by Cibaria Culinary Writer: Mary Rose Gahon

I call these mashed potatoes brilliant because the idea blows me away.  Extra Virgin Olive Oil in mashed potatoes?  It’s been lingering in my head until I tried it on my day off.  What if, instead of all the cubes of butter and cream that I add into my potatoes to equate creaminess and deliciousness, I add a really fragrant and buttery extra virgin olive oil?  Wouldn’t that taste better?  Wouldn’t it be healthier somehow?  Wouldn’t it be better for me in the long run?  Afterall, I already have an excellent bottle of olive oil in my pantry.  Why not?  If it tastes anything as good as what I’ve been used to making before, then I’d be blessed with another recipe to pair with future meatloaves and roasted chickens.  Perhaps to accentuate a baked ham or roast beef on some occasions.

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The simple guideline for these mashed potatoes follows at the end, but what I attest regarding this particular recipe as I tested and adjusted to tailor my palate is that the outcome is wonderful.  I did add some low fat alternatives like cream cheese, as oppose to butter, to the mash.  However, for me, what shined through was the well-rounded taste of extra virgin olive oil complimented by just a sprinkle of fleur de sel.  That unique taste of simplicity… just brilliant.  What goes a little lighter at times can become boldly brilliant and this is what I discovered from making these mashed potatoes.

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Any of Cibaria’s fine Italian Extra Virgin Olive Oils like the Coratina, Frantoio and Moresca would work with this recipe, but what I can’t wait to try in the future is how their infused olive oils might fare well with this brilliant olive oil mash recipe.  A basil or oregano olive oil mash to go with some eggplant parmigiana or incorporating the ever fragrant rosemary olive oil into mashed potato to compliment a lemon roasted chicken.  With Cibaria’s line of olive oils, the possibilities are endless.

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Brilliant Olive Oil Mash
5 servings
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Water for boiling
7 small Russet potatoes, peeled and cubed
Kosher salt to taste
Black pepper to taste
½ cup extra virgin olive oil
¾ cup cream cheese
Fleur de Sel (salt), optional
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Bring water to a boil.  Once water boils, add 1 tbsp of kosher salt to help flavor potatoes.  Add potatoes and allow to boil until fork tender.  Drain the potatoes well and place back into the pot.  Drizzle ¼ cup plus 2 tbsp of the olive oil along with all of the cream cheese.  Add a generous pinch of salt and pepper to the mix and mash the potatoes gently, folding the potatoes until the cream cheese is fairly incorporated.  Adjust salt and pepper according to your taste.  Place in a bowl and drizzle with the remaining olive oil and a pinch of Fleur de Sel.  If Fleur De Sel isn’t readily available, omit and use kosher salt.  Serve with your favorite dish.

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• Olive Oil as a Butter Replacement