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Mashed potatoes reign supreme, especially in a roast dinner, yet they can often turn into a stodgy, lumpy affair if not mastered properly. While butter is the go-to for a richer mash, it can hike up the calorie count and sometimes lead to a sticky, glue-like consistency.

But fear not, Katie from Wholefood Soulfood Kitchen has divulged a secret tip for achieving the fluffiest mashed potatoes - and all without using butter. She said: "This airy and pillowy mashed potato dish is made without butter and with a little bit of olive oil. The olive oil gives it a velvety texture and a really delicious earthy flavour. It's an easy recipe to follow and put together."

New York Times Recipes chef David Tanis said olive oil mashed potatoes are "extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess."

It might sound odd, but a drizzle of olive oil can work wonders on your mash, avoiding the heaviness that can plague potato dishes, resulting in a smoother, more sumptuous side.

Not only does olive oil lend a creamy, indulgent edge to your mash, it also keeps it from drying out or lumping up. The crowning glory of using olive oil lies in its wealth of healthy fats, making it an ideal swap for those seeking a heartier yet health-conscious option without compromising on scrumptiousness.

This straightforward method promises to elevate your mashed potatoes, offering a superior taste and texture, all while keeping things simple with just three key ingredients and minimal fuss.

Firstly, peel and rinse your potatoes before chopping them into evenly sized pieces to ensure uniform cooking. Then, transfer the potato chunks into a large saucepan and submerge them in cold, salted water. Bring the water to a boil before reducing the heat to medium-high, allowing the potatoes to simmer.

The potatoes should be perfectly cooked and soft enough to pierce with a fork after approximately 15 minutes. Once done, drain the potatoes using a sieve, but remember to reserve some of the starchy water.

Now it's time to mash the potatoes. A potato ricer or handheld masher is ideal for achieving the best texture. However, avoid over-mashing as this can break down the starch in the potatoes, resulting in a dense or gummy texture. This is why blenders or electric hand mixers are not recommended for making mashed potatoes.

Next, gradually incorporate the olive oil, stirring gently with a wooden spoon. Olive oil is an excellent carrier for additional flavours such as minced garlic, fresh herbs or lemon juice.

If you're open to including dairy, consider adding cream cheese, cheddar cheese or sour cream at this stage - the olive oil will enhance their flavours beautifully.

Should the potatoes seem too thick, add a bit of the reserved starchy water to thin them out. Continue to stir with a wooden spoon until you achieve your preferred consistency.

Your fluffier, smoother and even tastier mashed potatoes will then be ready to serve. Any leftovers should be stored in an airtight container in the fridge and they'll remain fresh for another two days.