Olive Oil-Whipped Potatoes

Olive oil and 'cream' make these potatoes the ultimate comfort food.

Peel 2 pounds of baking potato (about 3). Cut each potato lengthwise into quarters, and then slice crosswise into 1/4-inch thick slices - these smaller pieces help cut down on cooking time for busy nights!

Place in a saucepan and cover with warm water (another time saver over adding cold water); bring to a boil, then reduce heat and simmer for five minutes.

Drain the potatoes and let stand 5 minutes before returning to the pan. Add 1/3 a cup warm 'cream' (try the plain-flavored creamer from Silk - heat it in a saucepan over low heat for a few minutes to warm it up), along with 2 tablespoons olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper.

Mash with a potato masher to desired consistency, or, for even smoother potatoes, use a ricer (which, alas, I do not have). This recipe yields 5 side servings - 3/4 cup and 230 calories.

Cost:
baking potato $2.05