Potato Purée with Olive Oil

24 Reviews
86% would make this recipe again

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Ingredients

??? potatoes, Russet or Idaho type, or Yukon Gold (yellow) ???
??? lemon juice, freshly squeezed ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A food mill or a potato ricer will be very useful to purée the potatoes. A food processor cannot give the proper texture.

Method

  1. Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20-25 min. Drain well and peel.
  2. Pass the potatoes through a food mill, then put the purée back into the pot that was used to cook the potatoes. Add the lemon juice and olive oil, then add salt and pepper to taste. Blend well using a spatula.
  3. Reheat and serve warm.

Observations

The consistency of this purée is much different from the milk-based purée. If you find it too dense, just add some warm water.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

180

Fat

10 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

20 g

7 %

Fibre

2 g

8 %

Sugars

1 g

Net Carbs

18 g

Protein

2 g

Vitamin A

0 %

Vitamin C

19 %

Calcium

1 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Potassium, Vitamin B6, Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin C, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

24 Reviews (22 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 29, 2008 | I would make this recipe again

It changes from the usual mashed potatoes: delicious!

Useful 1
alex.sarakbi
april 12, 2020 | I would make this recipe again

Simple and delicious! The lemon juice changes the flavor from traditional potato puree! It's the perfect side dish.

Useful 0

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