HERB + OLIVE OIL MASHED POTATOES • the side you need for Fall

THANKSGIVING FOR TWO || Herb infused olive oil mashed potatoes via essellesse - a lifestyle blog based in San Francisco, CA

Okay not to be that person, but now that it’s November 1… let’s talk THANKSGIVING.

Ha, sorry not sorry though. Because this side dish is SO GOOD & can be made all fall {& winter & spring & summer} long.

It is SUPER EASY to make and takes 35 minutes max! In fact, you can even make it the day before any big dinner to save time.

These potatoes are seriously so good. They are creamy, & full of flavour. As indulgent as they are, don’t be fooled! They are on the lighter side for sure.

Let’s get into it, shall we?! With all my recipes I post this month, I’ll mention any make ahead tips, leftover uses, & wine pairings!

When it comes to cooking for two, I find the quantities to be pretty forgiving.

Basically, I eyeball it. I know Erik’s appetite, & I know mine so I can figure out how much to use by looking at it. Adjust as you need.

THANKSGIVING FOR TWO || Herb infused olive oil mashed potatoes via essellesse - a lifestyle blog based in San Francisco, CA

THANKSGIVING FOR TWO || Herb infused bragg extra virgin olive oil mashed potatoes via essellesse - a lifestyle blog based in San Francisco, CA

Here, I used Yukon Gold potatoes. I love them since they lend a creamier texture. To make enough for two {with some intentional leftovers}, I knew 3 large Yukon Gold potatoes would do the trick!

You’ll generally want 1.5 pounds of potatoes but they can very much range in size.

The ones we used were basically 4-5 inches long & 3ish inches thick.

Now to peel or not to peel?!

Again, I wanted creamy so I peeled! If you want more texture in your potatoes, keep the skins on. Whatever your preference go ahead & go with it.

Okay, so you have your potatoes peeled if you wish & sliced… you’re going to want to rinse them before cooking. This helps get rid of any extra starch that can interfere with getting that rich, creamy texture.

Cooking the potatoes is quite simple, but there’s a special trick to really take these to the next level. Are you ready for it?!

HERB INFUSED OLIVE OIL

THANKSGIVING FOR TWO || Herb infused olive oil mashed potatoes via essellesse - a lifestyle blog based in San Francisco, CA

omgggggg I can’t get enough of this. When we were in New York, we went to a rad steakhouse next to our hotel called Maloney & Percelli. HIGHLY RECC if you are in New York. There, we noshed on Beef Wellington’s with some whipped potatoes. Well, they served the potatoes with a basil oil & it was off the charts.

I knew I wanted to incorporate that in mine.

Basically, take whatever herbs you want. I used thyme & rosemary {everywhere was sold out of basil wtf!}, but you can get as creative as you want. Tarragon & sage would be lovely too. tbh you could probably medicate it too… 😉

While the potatoes are cooking, heat olive oil in a small sauce pan over low & simmer the herbs in the olive oil for 10-15 minutes.

Not only will it smell amazing, but it adds an extra richness to the potatoes.


In fact, next time, I’m going to make a large format of this to put in everything! It adds a punch of flavour & you can alternate the herbs with the season, right?

After everythings cooked & mashed, basically just mix it all together with the olive oil, some greek yogurt, salt, & pepper. Top with the herbs & some sea salt and you are done!

Trust me on this, but get the box of Maldon Sea Salt. The crystals are divine & really a must for topping all of your dishes. This is the créme de la créme of salt & will last you forever. My crazy ass is considering getting these tiny tins to travel with me… not even kidding. MOVING ON.

As far as Greek yogurt, I used the single serving {about 2/3 cup} of whole milk greek yogurt. This makes clean up so easy & is really just the perfect amount. I find we never finish the huge containers of greek yogurt so it’s an easy way to really finish what we have.

THANKSGIVING FOR TWO || Herb infused olive oil mashed potatoes via essellesse - a lifestyle blog based in San Francisco, CA

Oh! Let’s talk mashing.

So my lazy self doesn’t have a potato masher so I used a wooden spatula. It’s slightly more work but does the job just fine, especially when you’re cooking for two.

Again, they are SO EASY & delicious… I’m craving them now!

Here is the full recipe:

HERB + OLIVE OIL MASHED POTATOES

serves: 2
35 mins

ingredients

Yukon Gold Potatoes, 1.5 pounds or 3 large potatoes

olive oil, 1/4 cup

herbs, a spring of whatever you are using & extra leaves to top! thyme, basil, rosemary, sage, tarragon… the list goes on

Greek yogurt, 2/3 cup

salt & pepper, to season

optional

butter – to top off the potatoes!

parmesan – would be delicious to stir in some at step 5. the Asiago with Rosemary & olive oil from TJ’s is SO GOOD & would also be heavenly in it.

to make vegan, use a vegan yogurt like Kite Hill or the mozzarella vegan shreds from TJ’s

directions

1. peel & slice potatoes into 1/2 inch piece & transfer to colander. Rinse potatoes & toss for about 30 seconds.

2. place potatoes in large sauce pan & cover with water. Bring to a boil & then reduce heat to medium low. Cook until potatoes are fork tender, ~20-25 minutes.

3. meanwhile, while potatoes are cooking, add olive oil to a small sauce pan & add sprigs of herbs. Simmer for 10-15 minutes. Using a fine mesh sieve, strain herb oil in a bowl. Set aside.

4. when potatoes are finished cooking, drain & allow them to cool for 5-10 minutes. Bring back to pan. Bring heat to the lowest setting. Using a potato masher or spatula, mash the potatoes to an ideal texture. {i like 75% smooth + 25% chunky!}

5. Stir in herb olive oil, greek yogurt, salt, pepper, & extra leaves from the herbs until fully combined & creamy

6. Top with butter, sea salt, pepper & herbs!

make ahead

these can be made ahead of time! As you reheat, add in a little butter or more greek yogurt to keep things creamy

leftover ideas

– use it to top a shepherd’s pie! {can even use leftover turkey for the meat too!}

– mix with spinach or kale, flatten into patties & skillet fry. Top with veggies, meats, or leftovers like turkey & cranberries!

– roll into balls with some whole wheat bread crumbs & bake. would be so good with an asiago center & maybe some proscuitto?

– a hella comforting soup! Make a mirepoix, add potatoes, add vegetable broth, simmer for 20 mins & use an immersion blender until smooth.

– put in a waffle maker for a savory waffle just begging to be topped with cranberry & sage!

– mix with egg & flour to make gnocchi!

wine pairings

THIS Cabernet Franc from the Loire Valley {TRUST ME}

Cabernet Sauvignon

Carignan

Sauvignon Blanc

sparkling or champagne! {always goes with everything lol}

 

I seriously can’t recc these enough! It’s a side that is so good on it’s own & so comforting. Plus, we love a good 30ish minute recipe, right? You can totally make these on Thanksgiving & not feel pressed for time at all.

Even though they are lightened up, they still taste rich & indulgent that even the pickiest of eaters & boyfriends will love.

Hope you like! If you make, please send it my way so I can drool over your photos & tag me on instagram.

OK! Do you have a secret mashed potato recipe?! Any other leftover ideas? I wanna knowwww!

xx SLS

 

♡ THANKSGIVING FOR TWO ♡

+ Autumn Spritz Cocktail

+ Sausage & Herb Cranberries

+ Lemon Thyme Turkey ~*or*~ Steak

 


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