Instead of butter, a generous pour of Estoublon’s Grossane Olive Oil goes into the mash, fresh, grassy and softly buttery, and one last raw drizzle on top keeps its green scent intact all the way to the table.
Serves 4 · 30 min
- Boil 2 lb (1 kg) of floury potatoes in salted water for about 20 minutes, until tender.
- Drain and mash them.
- Beat in 1/2 cup (120 ml) of warm milk and 1/3 cup (80 ml) of Grossane olive oil instead of butter.
- Season and finish with a raw drizzle of oil.
The star of this recipe: Grossane Olive Oil, by Estoublon.
