Olive Oil Mashed Potatoes

Easter is a time for celebration. And what better way to celebrate than with the whole family gathered around the table together for a meal?  Some families prefer Sunday brunch, others opt for an after church lunchtime meal and there are those who like to have a more traditional Easter dinner.  There are no hard and fast rules for Easter dinner.  I have a tendency to get carried away with Easter food preparations and I have to remind myself that the food really isn't the main event, the important thing is that we took time to gather with people that we love and we are blessed with the opportunity to share a meal together.

This year, if you're planning to serve a traditional ham or roast of lamb surrounded with comforting rolls, roasted potatoes, crowd-pleasing casseroles and plenty of seasonal vegetable options like asparagus, carrots and peas - this is the recipe for you.  These olive oil mashed potatoes are a great dairy free option that pairs perfectly with any main course that you choose to serve.  They're delicious, easy to make and as an added bonus gluten and dairy - free.  win-win-win.

Olive Oil Mashed Potatoes
1/2 cup + 1 Tablespoon olive oil
1/2 teaspoon lemon zest
1/2 teaspoon pepper
2 pounds yukon Gold potatoes, peeled and diced into 1 " pieces
1/4 teaspoon + 2 Tablespoons salt

Stir together 1 T. oil, 1/4 t. lemon zest and 1/4 t. pepper. 

Bring 2 quarts water, potatoes and 2 T. salt to a boil.  Simmer until tender. 

Reserve 1 c. cooking water.  Drain potatoes. Return potatoes to pan. 

Add 1/4 c. oil and 1/4 c. reserved water to potatoes. Mash until incorporated.

Stir in 1/4 t. salt, 1/4 t. lemon zest and 1/4 t. pepper.  Add more reserved as needed.

Transfer potatoes to a serving bowl and drizzle with reserved oil mixture. 

Ciao!

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