Aromatic olive oil mash by Yotam Ottolenghi.

- Yotam Ottolenghi’s potato recipes | Food | The Guardian
Olive oil-based mashed potatoes are good with oily fish or steamed vegetables, for when you prefer keeping things lighter and less creamy. I’ve used thyme, mint, lemon and garlic to flavour the potatoes when they are boiled, but there’s no reason not to experiment with different herbs.

Prep 8 min
Cook 30 min
Serves 4 as a side dish

1kg desiree potatoes, peeled and cut into 3cm pieces
5g thyme sprigs (about 6 sprigs)
10g mint sprigs (about 3 sprigs)
4 garlic cloves, peeled
1 lemon – peel finely shaved into 5 long strips
Salt and black pepper
100ml olive oil

For the topping
60ml olive oil
1 garlic clove, peeled and crushed
2 tsp thyme leaves, finely chopped
About 8 mint leaves, finely chopped (to get 2 tsp)
1 lemon – zest finely grated, then juiced to get 1 tbsp

Put the potatoes, thyme, mint, garlic, lemon peel and two teaspoons of salt in a large saucepan. Cover with enough cold water to come 2cm above the potatoes, bring to a boil and leave to simmer gently for 20-25 minutes, until the potatoes are soft enough to mash.

While the potatoes are cooking, make the topping. Put the oil, garlic, thyme, mint, lemon zest and juice in a small bowl with an eighth of a teaspoon of salt and a good grind of pepper, and stir to combine.

Drain the cooked potatoes into a sieve set over a large bowl (you’ll need some of the cooking water later, so don’t throw it all away). Pick out the thyme and mint, then return the potatoes to the pan with the garlic and lemon peel. Using a masher, mash the potatoes; as you go, slowly add 100ml oil and 120ml of the aromatic cooking water, until you have a smooth mash.

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Transfer the mash to a platter and use the back of a spoon to make little dips all over the surface. Drizzle the herb and garlic oil evenly over the top and finish with a good grind of black pepper.