Olive Oil Mashed Potatoes  yellow_icon  Green_icon

Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Traditional mashed potatoes are not particularly healthy given how much butter is required to achieve the right texture. Switching to olive oil not only made our mashed potatoes heart healthy but gave them a luxuriously smooth texture and an earthy flavor all their own. A sheet of parchment paper trapped the steam to ensure even cooking. This recipe can easily be doubled in a 5½- to 7-quart slow cooker.

2

pounds russet potatoes, peeled and sliced ¼ inch thick

1

cup water, plus extra as needed

3

garlic cloves, lightly crushed and peeled

Salt and pepper

Vegetable oil spray

3

tablespoons extra-virgin olive oil

2

teaspoons lemon juice

1. Combine potatoes, water, garlic, and 1 teaspoon salt in slow cooker. Spray top layer of potatoes with oil spray. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment. Mash potatoes with potato masher until smooth. Fold in olive oil and lemon juice and season with salt and pepper to taste. Serve. (Mashed potatoes can be held on warm or low setting for up to 2 hours; loosen with hot water as needed before serving.)

Per serving:
Cal 170
Fat 7g
Sat Fat 1g
Chol 0mg
Carb 25g
Protein 3g
Fiber 2g
Sodium 400mg