Olive Oil and Potato Foam

A Light and Creamy Potato Foam W  Extra Virgin Olive Oil F  Spain

Give traditional mashed potatoes an unexpected twist with this light, airy potato foam. Made with Extra Virgin Olive Oil From Spain, this recipe transforms a familiar comfort food into a smooth, delicate accompaniment that's perfect for adding an elegant touch to your holiday table.

Instructions

1. Prepare the potatoes. Peel the potatoes and cut them into evenly sized pieces.
2. Boil the potatoes. Bring a pot of salted water to a boil, using approximately 10 g of salt per liter of water. Add the potatoes and cook until tender.
3. Reserve the cooking water. Drain the potatoes, saving 150 g of the cooking liquid.
4. Blend the ingredients. Measure 250 g of cooked potatoes into a blender. Add the reserved cooking water, Extra Virgin Olive Oil From Spain, heavy cream, and salt. Blend until completely smooth.
5. Create the foam. Using an immersion blender, blend the mixture at high speed for 1–2 minutes to incorporate air and achieve a light, foamy texture.
6. Serve and enjoy! Serve immediately while warm, ideally at 122- -60°C).

Serving Suggestions

Pair this creamy potato foam with roasted turkey, grilled vegetables, or your favorite holiday main course. Its delicate texture makes it an elegant alternative to traditional mashed potatoes.

Storage Tips

This recipe is best prepared and served fresh to preserve its airy texture. Refrigerate any leftovers promptly in an airtight container and consume within 3–4 days. Reheat thoroughly before serving; the original foamy consistency may change.