If you can’t have dairy in your mashed potatoes, this recipe is the way to go. Olive oil and herbs make these dairy free mashed potatoes light, fresh and satisfying.
Place potatoes and salt in a large saucepan. Cover with cold water. Bring to a boil and then simmer until potatoes are easily pieced by a knife, about 25 minutes.
Drain potatoes, reserving 1 cup cooking liquid in a separate container.
Mash drained potatoes with a potato masher or process them with a ricer or a food mill.
Slowly pour olive oil into mashed potatoes, stirring well with a wooden spoon to combine. Stir in some reserved cooking liquid until desired consistency is reached.