Olive-Oil Mashed Potatoes With Bay Leaves
Published Dec. 17, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- 3large fresh bay leaves, plus more for garnish
- 4pounds gold potatoes (8 to 10 medium potatoes)
- Salt
- ½cup cold unsalted butter, cut into pats
- 1cup grated Grana Padano or Parmigiano-Reggiano cheese
- ½cup extra-virgin olive oil (see Tip), plus more to taste
Nutritional analysis per serving (10 servings)
413 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 646 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan over medium-high heat, bring the milk and bay leaves to a simmer, then turn off the heat and cover. Leave to steep while the potatoes cook.
- Step 2
Fill a large pot with water. Peel and quarter the potatoes, adding them to the water as you work so they don’t brown. Generously season with salt and top off with more water if the potatoes aren’t covered.
- Step 3
Bring to a simmer over high, then reduce the heat to continue simmering gently until the potatoes are just cooked (a fork should pierce through easily), 15 to 20 minutes. Drain the potatoes in a colander and leave in the colander for a couple of minutes to dry out.
- Step 4
Pass the potatoes through a food mill or potato ricer into the empty pot, adding one or two pats of the butter with each batch; or use a fork, potato masher or heavy whisk to break up the potatoes in the pot, while gradually adding the butter. The goal here is to stop mashing the potatoes as soon as they are evenly mashed. Overworking them can make them gluey.
- Step 5
To the potatoes, add the cheese, olive oil and half of the steeped milk. Gently fold by dragging a flexible spatula under and over the mixture, scraping the sides and bottom of the pot as you go, until mostly homogenous. Taste, then add more oil and salt to taste and most of the remaining milk, holding some back if you prefer a thicker mash. Gently fold again until you reach the texture you desire (any unused milk can be stored in the refrigerator and added when reheating leftover potatoes; see Tip). Season to taste with salt. Cover with a lid until ready to serve.
- Step 6
To serve, transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a little oil and garnish with a bay leaf or two.
- Since olive oil is one of the main flavors in this recipe, be sure to buy one labeled “extra-virgin,” which often signifies that it comes from olives that were cold-pressed or cold-extracted, and that the oil is flavorful. Other features to look for: a dark glass or opaque container, a harvest date that’s ideally no more than a year ago, a single country of origin, a designation of authenticity like PDO or DOP or flavor labels like “bold,” “bright” and “peppery.”
- These potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat them, cook them in a saucepan with some milk over low, stirring until warmed through.
Private Notes
Comments
Step 4. Do not add cold butter to hot potatoes. That is what makes them gluey, not the over working. Melt the butter in the milk, add that to the potatoes.
Hint from Maine potato country. You don't need a pot full of water. Like lobsters, potatoes do not need to be covered by the water. There's no need to drown 'em. There should only be an inch or two in the bottom with almost half the quartered potatoes sticking up above the rapidly simmering surface.
I live in Iowa and I have fresh bay leaves all year long. I have a small bay plant in a pot that goes outside in the summer and comes inside in the winter. I've had it for years and years. You can buy one from Logee's for $20.
Unfortunately I cannot agree that these are best mashed potatoes. No one in our family of four enjoyed this dish as per the recipe. I’m not sure if it was the olive oil or the Parmesan but definitely not a hit. We will be going back to basics with classic recipe and butter/milk only.
Our new favorite mashed potatoes recipe! Make sure you use high quality parmesan.
Parmesan is parmesan - a protected label and always high quality
While this is really good as a standalone dish or with vegetables and fish, it might be too heavy with a hearty meat dish. My tip: Use some of the cooking water and less fat (butter)! True, the flavour comes with the fat, but substituting some of the milk and butter with cooking liquid will not only give you a lighter, but also a fluffier mash, even with cold butter. And since the liquid is salty, you probably won't need extra salt and the salt distributes evenly when mashing.
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