Creamy Mashed Potatoes Without Butter or Cream - Yes!

Are you sensitive to dairy and just gave up on having creamy mashed potatoes? Don't fret. I have a recipe to share with you. It's so creamy and smooth, you won't even miss the butter. I promise.

I picked up a copy of The Tucci Table by Stanley Tucci recently and have been happily cooking through several recipes. I have only found one that hasn't worked well; but that is a story for another time. This one - Mashed Potatoes - was a smashing success. I spooned them on top of a shepherd's pie, but also just ate a couple of spoonfuls as I was cooking. Delish.

This is slightly adapted from Tucci's recipe. I didn't peel my potatoes before cooking them and I added a second egg yolk for even more decadence.

Ingredients

serves 4 to 6

• 2 pounds potatoes, rinsed and cubed

• 1/2 to 1 cup olive oil (I used the Arbequina Olive Oil from The Quail & Olive)

• salt and pepper to taste

• 2 egg yolks

Procedure

Cook cubed potatoes until they are easily mashed with a fork. Drain the potatoes and let them cool and dry for a few minutes.

Pour in the olive oil, 1/4 cup at a time until you get the consistency that you want. Season to taste with salt and pepper.

To finish, fold in the egg yolks. Work quickly so you don't get ribbons of scrambled egg in the final dish.

I used this on top of a Shepherd's Pie. It was amazing. I will be sharing that recipe soon. Stay tuned!