Perfectly fluffy, creamy and buttery: that's what defines the perfect mashed potato in my mind, and these potatoes fit that description to a T. But you'd be surprised to know that these perfect mashed potatoes are not made with butter at all, rather, they're swirled and infused with extra virgin olive oil. I feel like every Thanksgiving it's the same thing: how to make traditional mashed potatoes even better. I've added brown butter and goat cheese, gobs of roasted garlic and even sesame oil for an Asian twist. And yet never, until now, have I tried adding olive oil. File this one under, why didn't I think of it before... especially with my blog name being as it is (I'm sensing a theme here). Trust me, you'll be shocked at just how creamy and buttery these potatoes taste when made with olive oil and a splash of milk. That's the beauty of extra virgin olive oil, it can so easily take the place of butter with no ill effects, and in fact I'd argue it makes these potatoes even butterier

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