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Olive oil mash


Boil fresh potatoes and mash together with the best extra virgin olive oil you can lay your hands on for the most silky, rich and indulgent mash ever!

  • Prep: 15 mins
  • Difficulty: Medium
  • Cook: 15 mins
  • Serves: 4
  • 1kg floury potatoes (either king Edward or maris piper) 
  • 1 tsp salt 
  • 1 tsp freshly milled black pepper 
  • 16 tbsp extra virgin olive oil

Step 1. Peel and chop the potatoes into equal sizes and then place into a large saucepan filled with cold salted water and then place the pan onto a medium heat. Bring to the boil, then drop the heat to a simmer until tender. Regularly test the potatoes by piecing with a sharp knife, if the potato falls straight off of the knife as you lift it away then it is cooked. (this usually takes around 15 minutes) Do not allow the potatoes to overcook or they will become flavourless and watery.

Step 2.  Once the potatoes have cooked pop them into a colander and drain them over the sink. Leave to steam dry, then return to the pan with half the olive oil and a really good pinch of sea salt and black pepper and then use a spoon or a masher to smash until smooth, fold in the rest of the oil then set aside.

Step 3. Great to go with vegan toad in the hole. 

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