Mashed Potatoes with Olive Oil and Tarragon
Simple Recipes Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes Gluten-Free Recipes
A new recipe inspired by your messages. On Facebook, Otilia told me she loves tarragon in mashed potatoes, and this version immediately popped into my mind: with infused oil instead of butter, it turns out just as fluffy. What did I serve this mash with? I left you a hint on the plate 😉
Ingredients
750g floury potatoes (for mashing; about 6 medium potatoes)
35ml tarragon-infused olive oil
1 garlic clove
at least 100ml milk (warm)
salt, ground black pepper
Servings: 3
How to prepare mashed potatoes with olive oil and tarragon
- Cut the potatoes into cubes and boil in salted water. When cooked, drain and mash with your preferred tool (I like to use a potato ricer).
* You can substitute some of the potatoes with cauliflower florets or celery root; both pair well with the tarragon flavor - Add the oil and crushed garlic and mix well with a fork. Add the milk and mix almost as if you were beating eggs (with up-and-down motions), so the potatoes will "fluff up" and the mash will become lighter. If you want it softer, you can add a bit more milk than indicated in the recipe.
- Grind black pepper and taste the mash, checking if you need more salt. The mash is best served warm.
