Quick Anti-Inflammatory Olive Oil Whipped Potatoes
Ingredients
- 2 lbs small Yukon Gold baby potatoes
- 3-4 cups vegetable or chicken stock (enough to cover the potatoes)
- 1/4 cup extra virgin olive oil (plus more as needed)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Cook the Potatoes:
- In a large pot, add the baby potatoes and pour in the vegetable or chicken stock, ensuring the potatoes are completely covered. If necessary, add water to fully submerge the potatoes.
- Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to a simmer and let the potatoes cook until they are tender when pierced with a fork, about 15-20 minutes.
Drain and Reserve Stock:
- Carefully drain the potatoes, reserving the stock in a bowl or measuring cup. Set both aside.
Begin to Puree:
- Place the cooked potatoes in a large mixing bowl. Add about 1/4 cup of the reserved stock to the potatoes.
Add Olive Oil and Seasonings:
- While using a hand blender or immersion stick, start pureeing the potatoes. Gradually pour in the olive oil, continuing to puree. Season with sea salt and freshly ground black pepper as you blend.
Adjust Consistency and Flavor:
- If the potatoes are too thick, add a bit more of the reserved stock until you reach your desired consistency. Taste the potatoes and adjust the seasoning with more salt and pepper if needed. For an extra smooth and creamy texture, add a little more olive oil while pureeing.
Serve:
- Once the potatoes are smooth and fully seasoned, transfer them to a serving dish. Drizzle with a little extra virgin olive oil and a sprinkle of sea salt and black pepper on top for garnish.