These dairy-free mashed potatoes are smooth and flavorful without the heaviness of butter or cream. Fruity, floral extra-virgin olive oil added flavor and kept the potatoes silky (choose an olive oil that is smooth and palatable on its own, as any bitter notes will come through in the final dish).
We cut peeled Yukon Gold potatoes into chunks and boiled them in well-salted water, reserving some starchy cooking liquid before draining the spuds. We mashed the cooking liquid and extra-virgin olive oil into the potatoes; adding both together created an emulsion between the liquid and oil, which allowed the potatoes to fully absorb the mixture without becoming greasy.
