Olive Oil Mashed Potatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Bashinsky
The oil coats the starches in a layer of warm fat and keeps them from becoming gluey.
Ingredients
- 1 pound Yukon gold potatoes, halved
- 1 pound medium red potatoes, halved
- 2 bay leaves
- 5 tablespoons 2% reduced-fat milk
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons minced fresh chives (optional)
Instructions
- Place potatoes and bay leaves in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat; simmer 20 minutes or until tender. Drain; discard bay leaves.
- Return potatoes to saucepan. Add milk, 2 tablespoons oil, salt, and pepper; mash to desired consistency. Divide potatoes evenly among 6 plates. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle with chives, if desired.
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