Equipment
Ingredients
Potatoes
- 1000 g yukon gold potato, peeled and cut into 2.5cm cubes
- 15 g kosher salt
Bay Leaf Infusion
- 200 ml whole milk
- 60 ml extra virgin olive oil
- 4 fresh bay leaf, bruised or gently crushed
- 2 garlic, smashed
Finishing
- 50 g parmesan cheese, finely grated
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 295 kcal
- Protein
- 8 g
- Carbohydrates
- 38 g
- Fat
- 13 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 1307 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 9 mg
- Potassium
- 1132 mg
- Calcium
- 163 mg
- Iron
- 1.4 mg
- Magnesium
- 81 mg
- Phosphorus
- 244 mg
- Zinc
- 0.4 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 36 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 33 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small saucepan, combine the whole milk, extra virgin olive oil, fresh bay leaves, and smashed garlic.
Heat the milk mixture over medium-low heat until it reaches a gentle simmer, around 85 C / 185 F. Immediately remove from heat, cover, and let steep while you prepare the potatoes.
Place the cubed Yukon Gold potatoes into a large pot and cover with cold water by 2.5cm. Add the 15g of kosher salt and bring to a boil over high heat.
Drain the potatoes thoroughly in a colander. Return them to the hot, empty pot off the heat and let them sit for 2 minutes to allow excess steam and moisture to evaporate.
Pass the hot potatoes through a potato ricer back into the pot, or thoroughly crush them using a potato masher until perfectly smooth.
Pour the steeped milk and olive oil mixture through a fine mesh strainer directly into the mashed potatoes. Discard the bay leaves and garlic cloves.
Gently fold the strained liquid, finely grated Parmesan cheese, salt, and black pepper into the potatoes until just combined. Taste and adjust seasoning as necessary before serving.
Chef's Notes
- Fresh bay leaves differ significantly from dried bay leaves. Fresh leaves have a bright, almost citrus-like eucalyptus flavor that perfumes the fat, whereas dried leaves bring a deeper, woodier background note.
- Using a ricer is the gold standard for perfectly smooth mashed potatoes. The physical mechanism pushes the starch granules through small holes rather than smashing and tearing them, preventing the release of excess amylose.
- By heating the milk and olive oil together, we utilize the milk as an emulsifier. The proteins in the milk help suspend the olive oil evenly throughout the potato starch matrix, preventing a greasy mouthfeel.
- Yukon Gold potatoes provide the optimal balance of starch and moisture. They naturally taste buttery, which perfectly complements the grassy, peppery notes of the extra virgin olive oil.
Storage
Refrigerator: 3 days — Store in an airtight container. The bay flavor will gently intensify.
Reheating: Reheat gently on the stovetop over low heat, adding a small splash of milk or water to restore the creamy texture.
Troubleshooting
Mashed potatoes have a gluey or gummy texture
Cause: The starches in the potatoes were overworked, usually by vigorous stirring or using a food processor
Fix: Cannot be fixed. Repurpose as a thickener for soups or transform into potato croquettes
Prevention: Use a potato ricer and fold liquids in gently with a spatula rather than whipping them
Potatoes are watery and lack rich flavor
Cause: Potatoes were not allowed to steam dry after boiling, carrying excess water into the mash
Fix: Stir gently over low heat for a few minutes to evaporate excess moisture, then stir in an extra spoonful of parmesan
Prevention: Always return drained potatoes to the hot pot for a few minutes to evaporate residual moisture
Infusion tastes bitter
Cause: The milk mixture was boiled vigorously rather than gently simmered, extracting bitter compounds from the bay leaves
Fix: Add a tiny pinch of sugar and a few drops of lemon juice to balance the bitterness
Prevention: Remove the mixture from the heat as soon as it reaches a bare simmer
Cultural Context
The substitution of olive oil for butter in mashed potatoes is a hallmark of Mediterranean cooking, particularly in regions of Italy and Spain where olive oil is the primary fat. Infusing the oil and dairy with fresh, aromatic leaves showcases the classic technique of fat-washing aromatics to build a deep, multidimensional flavor profile from simple ingredients.
