If you swap dairy milk for nut milk, this lovely side dish becomes vegan-friendly, too.
I particularly love the grassy notes that olive oil adds to mashed potatoes, and often use a pungent Tuscan-style extra-virgin olive oil for added flavour.
- 700 g red potatoes, skin on
- 80 ml (⅓ cup) extra-virgin olive oil
- 150 ml warm milk
- salt flakes and freshly ground
- white or black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Fill a saucepan with cold salted water, drop in the potatoes and simmer over medium–high heat for 25–30 minutes or until tender. Drain well, then peel the potatoes and pass them through a potato ricer or mash with a masher while still hot.
2. Add the olive oil and three-quarters of the warm milk and beat well with a wooden spoon. Add a little more milk if it is too thick. Season to taste with salt and pepper and serve.
Simple Italian by Silvia Colloca, Published by Plum, RRP $39.99, Photography by Rob Palmer