Can I make mashed potatoes the day before and reheat?

This mashed potato recipe tastes great when reheated so you can definitely make them a day or two in advance. Store in an airtight container in the refrigerator. Then reheat in the microwave or in a heat-safe bowl placed over simmering water. Make sure to stir the mashed potatoes well with either method for even reheating and a fresh taste.

Why do you salt the water for mashed potatoes?

As the potatoes cook, they absorb water. When the water is salted, the potatoes absorb salt too. This helps to season the potatoes evenly and is more effective than adding salt at the end since the salt is embedded in the potato flesh.

Italian Olive Oil Mashed Potatoes (no milk or butter)

Name: Italian Olive Oil Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pounds Yukon Gold potatoes or similar gold potato variety; 6 cloves garlic; 1/3 cup extra virgin olive oil; 1/4 teaspoon black pepper, plus more to taste; 1 tablespoon salt for boiling the potatoes, plus more to taste

Italian Olive Oil Mashed Potatoes

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5 from 2 reviews

This Italian Olive Oil Mashed Potatoes recipe is made with only 5 ingredients and no milk or butter! The result is a creamy healthy mashed potato recipe that is full of flavor and super simple to make.

Author: Jamie
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 6 1x
Category: Sides, Holiday
Method: Stove
Cuisine: Italian
Diet: Vegan

Ingredients

Units Scale

2 pounds Yukon Gold potatoes or similar gold potato variety
6 cloves garlic
1/3 cup extra virgin olive oil
1/4 teaspoon black pepper, plus more to taste
1 tablespoon salt for boiling the potatoes, plus more to taste

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Instructions

Boil the potatoes and garlic: Peel the potatoes and halve lengthwise. Place them and the peeled garlic cloves in a large pot and fill with water until the potatoes are nearly covered. Cover snugly with a lid and bring the pot to a boil on the stove. Add 1 tablespoon of salt once the water boils (just like you would with pasta water). Reduce heat and adjust lid to maintain a low boil for 10-15 minutes, or until potatoes are fork tender but not too soft.
Allow to cook evenly: Turn off the heat and drain the water, saving 1 cup of potato water to use later. Cover the pot and allow the potatoes and garlic to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
Mash it all together: Begin mashing the potatoes and garlic with a potato masher or forks. Then add olive oil, black pepper, and the reserved potato water in increments until you reach your desired texture (I usually use nearly all of it). Add additional salt and pepper to taste and serve warm.

Notes

Potatoes: Because there are so few ingredients in this recipe, the quality of those ingredients matters. Yukon Gold potatoes are most similar to those used for mashed potatoes in Italy and have excellent flavor and texture. If you can't find Yukon Gold, other gold fleshed potato varieties will do. While still delicious, you will not get the same results with russet potatoes.

Salt: Most of the salt needed for flavor will be added back into the recipe through the reserved potato water. You can add any extra to taste at the end, and I really enjoy a sprinkle of flaky Maldon salt at the end to make it feel extra special.

Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or by placing a heat-safe bowl over simmering water. Mix thoroughly for even heating.

Keywords: olive oil mashed potatoes, Italian mashed potatoes, mashed potatoes no milk, mashed potatoes no butter

Find it online: https://vibrantlygfree.com/italian-olive-oil-mashed-potatoes/