Olive Oil Mashed Potatoes | Food Wishes

Hello, this is chef john from foodwishes.com with olive oil mashed potatoes. That's right, we're making vegan mashed potatoes, but not on purpose.

It just so happens that the best way to make olive

oil mashed potatoes is to not use any butter or any other dairy products whatsoever, and if you've never had these before,

prepare to be shocked. And

to get started, we're going to peel about three and quarter pounds of russet potatoes, which for me were three giant ones, and of course, as always,

we're going to peel these with long, confident strokes. And

the reason to go with the russet is because it's the fluffiest, starchiest, most absorbent potato, which is exactly what we need here.

All right, a lot of people use yukon gold for these, but

that's not because it's a better potato texturally, but rather because the color looks like you've added butter to them,

which i guess people think is important since we're not adding butter to these, but

to me, that's just not good enough for reason.

Plus, as you'll see, i chose a golden olive oil, which is why i got the best of both worlds, a perfect texture and

beautiful, buttery color.

But anyway, no matter which you choose, once those are peeled and rinsed off, we're going to go ahead and cut them into quarters,

which is super easy since all we have to do is cut the potato in half, and

then we'll stand those halves up on the flat side, which makes it super easy to make a perfect, accurate cut right down the center.

Or, if you try to cut those