Quick Anti-Inflammatory Olive Oil Whipped Potatoes

Hi there, my fellow foodies! My Quick Anti-Inflammatory Olive Oil Whipped Potatoes are a recipe that is really nice to our bodies and dear to my heart. I'm excited to share it with you today. This recipe is proof that basic components can combine to produce something incredibly tasty and health-promoting.

Why do I love this recipe? Let me count the ways! First off, we’re using Yukon Gold baby potatoes. Not only are these little gems naturally buttery and flavorful, but they also pack a punch of antioxidants, which are great for fighting inflammation.

Instead of water, we’re cooking these potatoes in either vegetable or chicken stock. This not only infuses our potatoes with an extra layer of flavor but using homemade or high-quality stock can also add to the nutritional value of our dish, making each bite not just tastier but healthier.

Now, let’s talk about the star of the show – extra virgin olive oil. Swapping out traditional butter for olive oil not only makes this dish dairy-free but also amps up its anti-inflammatory properties. Extra virgin olive oil is rich in monounsaturated fats and antioxidants, particularly oleocanthal, which has been shown to work similarly to ibuprofen in reducing inflammation.

A pinch of sea salt and a dash of freshly ground black pepper not only season our dish to perfection but also include minerals and antioxidants. Sea salt, in its most unrefined state, can contain trace minerals, while black pepper aids in digestion and has its own anti-inflammatory benefits.

Putting it all together, these Olive Oil Whipped Potatoes are more than just a side dish; they’re a bowl of comfort, designed to soothe and nourish your body from the inside out. Whether you’re dealing with chronic inflammation or simply looking for a healthier alternative to traditional mashed potatoes, this recipe is a simple yet impactful way to incorporate anti-inflammatory foods into your diet.

So, whip up a batch of these deliciously creamy potatoes, and give your body a dose of comfort food that’s as good for you as it tastes. Here’s to happy, healthy eating!

Quick Anti-Inflammatory Olive Oil Whipped Potatoes

Prep Time: 5 minutes
Cook Time: 20 minutes
Serving Size: 2 to 4 servings

Ingredients:

• 2 lbs small Yukon Gold baby potatoes
• 3-4 cups vegetable or chicken stock (enough to cover the potatoes)
• 1/4 cup extra virgin olive oil (plus more as needed)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Cook the Potatoes:

• In a large pot, add the baby potatoes and pour in the vegetable or chicken stock, ensuring the potatoes are completely covered. If necessary, add water to fully submerge the potatoes.
• Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to a simmer and let the potatoes cook until they are tender when pierced with a fork, about 15-20 minutes.

• Carefully drain the potatoes, reserving the stock in a bowl or measuring cup. Set both aside.

3. Begin to Puree:

• Place the cooked potatoes in a large mixing bowl. Add about 1/4 cup of the reserved stock to the potatoes.

4. Add Olive Oil and Seasonings:

• While using a hand blender or immersion stick, start pureeing the potatoes. Gradually pour in the olive oil, continuing to puree. Season with sea salt and freshly ground black pepper as you blend.

5. Adjust Consistency and Flavor:

• If the potatoes are too thick, add a bit more of the reserved stock until you reach your desired consistency. Taste the potatoes and adjust the seasoning with more salt and pepper if needed. For an extra smooth and creamy texture, add a little more olive oil while pureeing.

6. Serve:

• Once the potatoes are smooth and fully seasoned, transfer them to a serving dish. Drizzle with a little extra virgin olive oil and a sprinkle of sea salt and black pepper on top for garnish.