Olive oil mash

Time 30 minutes
Yields Serves 4 to 6
Olive oil mash
(Los Angeles Times)

Boil the potatoes in a large pot of salted water. Meanwhile, put the milk, garlic, rosemary and thyme in a small saucepan, bring to a simmer, then remove from the heat, cover and leave to infuse.


Drain and mash the potatoes using a potato ricer if you have one. Put in a bowl and keep warm.


Strain the flavored milk through a fine sieve, add the olive oil and gently reheat in a saucepan.


Sir the warm olive oil-milk mixture into the potatoes. Season with salt and white pepper. Garnish with the light green olive oil and sprinkle with cracked black pepper.

Adapted from a recipe in “Roast Chicken and Other Stories” by Simon Hopkinson.

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