Olive Oil and Herb Mashed Potatoes
Olive oil, which is naturally cholesterol-free, is a healthy alternative to butter in this a classic comfort dish of mashed potatoes that not only tastes delectable – it also looks pretty in the serving bowl as well.
10 (8-ounce) potatoes, peeled and cut in half (about 5 pounds)
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb Paste (recipe follows)
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Tuscan Herb Paste:
1 tablespoon fresh basil
2 tablespoons fresh rosemary
1/2 cup packed fresh Italian parsley
1 tablespoon fresh thyme
2 tablespoons fresh sage
1/2 teaspoon crushed red pepper
3/4 cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
- For Mashed Potatoes: Boil potatoes in salted water. When cooked tender, mash potatoes.
- Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
- For Tuscan Herb Paste: Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.
Makes 8 to 10 servings.
Recipe and photograph provided by carapelliusa.com via Brandpoint Content; Copyright 1996-2014.