Creamy Mashed Potatoes Without Butter or Cream - Yes! #SundayFunday

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.I am hosting this week. I told the group: "August 19th is Potato Day! Let's share any recipes that feature potatoes. Roasted, mashed, sliced, fried, whatever!"

The Rest of the Spud Spectacular

• Appe Batata Vada by Sneha's Recipe

• Baked Herby Potato Wedges by Sizzling Tastebuds

• Baked Potato Soup by Sid's Sea Palm Cooking

• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Campfire Potatoes by A Day in the Life on the Farm

• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures

• Creamy Mashed Potatoes Without Butter or Cream - Yes! by Culinary Cam (you're here)

• Jacket Potatoes by Mayuri's Jikoni

• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love

• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories

• Warm Potato Salad by A Messy Kitchen

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. This is one I have been making since my lactose-intolerant child has moved home after his college graduation.

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. And the Sunday Funday will be back next week as we share Sponge Cake recipes. Stay tuned!