Mashed Potatoes with Cold-Pressed Rapeseed Oil

Dad, I’m sorry, but your mashed potatoes were horrible. They weren’t creamy at all, with lots of chunks and peels left in. This dinnertime nightmare from my childhood inspired me to develop a simple but extraordinary version. This is a French-style purée, which normally has more butter and heavy cream than potatoes (not a bad idea at all, in my opinion!)—but my interpretation is much lighter. I switch out a ton of butter for a few tablespoons of cold-pressed rapeseed oil, which gives these