Here is a simple and somewhat lighter version of mashed potatoes that won’t slow you down.
5 lbs. of Russet potatoes, peeled and cut in half the long way
1 ½ cups of Whole Milk
1/3 cup of Meyer Lemon Olive Oil and more for finishing
Kosher salt to taste
1/3 cup of chopped chives
In a large pot, place the potatoes and fill the pot with just enough to cover them by 1 -inch. Season lightly with kosher salt.
Cook the potatoes at a simmer until they are tender and slightly falling apart.
Drain the potatoes well.
Put the cooked potatoes through a ricer into a large mixing bowl.
Meanwhile, in a medium sized pot on medium heat, pour in the whole milk and the Meyer lemon olive oil and allow it to come to a simmer and hold.
Pour the whole milk mixture over the hot potatoes and add the chopped chives. Mix well and season to taste.
On a large serving bowl, place the mashed potatoes and add additional chopped chives and finish with some more Meyer lemon olive oil.