Olive Oil Mashed Potatoes

As you know having a family member that has to be gluten free and dairy free can be difficult. This is more difficult during the holidays when the food is a little more extravagant. More filled with heavy cream, cheese and so much more. The usual potatoes I make are filled with butter, heavy cream and cream cheese! Robby cannot have any of that so I wanted to find a mashed potato recipe that not only he could eat but also taste really good. I found a couple of recipes on Pinterest and combined both things I liked with the two recipes and the outcome was delicious. Not just for Robby, but for us too and not filled with all the fat my usual holiday potatoes have! I use a potato ricer to get the potatoes super creamy, no lumps in my potatoes!

INGREDIENTS
3 pounds of yellow flesh potatoes, peeled and cut into two-inch pieces
1 cup of potato cooking water- don’t forget to save it before you drain potatoes.
2 teaspoon salt
Fresh ground pepper to taste
A drizzle of garlic infused olive oil

DIRECTIONS
Place peeled and cut potatoes in a large pot and cover with cold water by a couple inches. Add two teaspoons of salt to the water. Bring to a boil and cook for 12-15 minutes or until potatoes are tender enough for a knife to easily slide in and out.
Save a cup of the cooking water before draining. Drain potatoes and return them to the cooking pot over medium heat tossing them for a minute or so until they are dry. Mash the potatoes or remove them from the heat and use a potato ricer. Add 6 tablespoons of good olive oil and stir through. Thin potatoes with water a little bit at a time until you are happy with the consistency. Season to taste with salt and pepper and lightly drizzle with garlic infused olive oil. Use this sparingly as it packs a lot of flavors.  Serve warm.

Enjoy!