Thanksgiving is a little over a week away. The annual tradition of hosting the big feast at my parent’s house will be upheld, and the dinner guest will be the same. In times of such of turmoil, the familiarity comes as a huge comfort.
Until I was eighteen years old, my mom was the one who did all the cooking, but once my passion for the culinary arts was discovered, I stepped into her shoes. The classics where upgraded with a few modern twist, like the marshmallows on the sweet potato casserole got exchanged for a burnt sugar meringue and dry brining the turkey for a juicer bird.
This year, however, with my newfound knowledge of nutrition, I’m heading in a healthier direction with the food. Before you runaway with the butter and heavy whipping cream, hear me out. Health food doesn’t equal tasteless – not one bit. It just means you won’t be un-buttoning your pants at the end of then night, feeling sluggish and ready for a nap.
These Olive Oil Whipped Potatoes with Herbs are creamy and buttery without an ounce of dairy. I used fresh rosemary and thyme, but marjoram and garlic would be fabulous additions. Your friends and family won’t even notice anything is amiss with this classic side. Enjoy!
if you decide to take a chance on these Olive Oil Whipped Potatoes with Herbs, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2½ pounds russet potatoes, peeled and cut into 2" pieces.
- ⅓ cup olive oil
- 1 tablespoon thyme, minced
- 1 tablespoon rosemary, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Place potatoes in a large pot and add cold water to cover by 1 inch. Add a large pinch of salt, bring to a boil, then reduce heat to medium low. Simmer potatoes until they are easily pierced by a fork.
- Drain potatoes, return to same pot. Add in olive oil. Using a hand mixer, mash potatoes until creamy. Make sure to not overdo it! Fold in herbs, smoked paprika and season with salt to your liking. Serve.