This recipe was shared by a customer whose friend, a Cordon Bleu Trained Chef, told her it was sacrilegious to use milk in mashed potatoes, and that potatoes are far fluffier with potatoe water. Our customer took this one step further and substituted butter with heart-healthy Sunshine Coast Olive Oil Co. Butter Oil.Needed for this recipe:
Potatoes, peeled and boiled.
1.5 – 2 tablespoons PER POTATOE of Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil
Salt and pepper to taste
Potatoe water retained from boiling the potatoes
Fresh herbs for garnish (optional) such as chives or parsley.
Mash the boiled potatoes with the butter oil. If needed, add a small amount of the potatoe water. Taste the potatoes, and add butter oil, to taste. Add some freshly grated sea salt and pepper. Garnish with fresh herbs.