Light mashed potato

This plain mash is flavoured with a hint of bay and enriched with a little olive oil instead of butter. It makes a great accompaniment to many dishes, from hearty stews, casseroles and pies to simple grilled steak or chicken.

Light mashed potato


  • ½ cup (125 ml) milk
  • 1 bay leaf
  • 1 floury potato (e.g. russet (idaho) or king edward), peeled and cut into chunks
  • 2 tablespoons extra virgin olive oil
  • salt and pepper


  1. Place the milk, bay leaf and a pinch of salt in a small saucepan.
  2. Heat gently until just boiling, then remove from the heat and set aside to infuse while you cook the potatoes.
  3. Place the potatoes in a saucepan and pour over boiling water to cover by 5 cm.
  4. Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender.
  5. Drain the potatoes, shaking the colander or sieve to remove any excess water, and return them to the pan.
  6. Discard the bay leaf and pour the milk over the potatoes.
  7. Mash the potatoes until they are completely smooth.
  8. Add the oil, then beat in seasoning to taste.
  9. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 15-20 minutes



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