Olive Oil Mashed Potatoes

Name: Olive Oil Mashed Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cubed; ¼ cup extra virgin olive oil (plus more for drizzling); ½ cup vegetable broth or reserved potato cooking water; 2 cloves garlic, minced (optional, for extra flavor); 1 tsp salt (adjust to taste); ½ tsp black pepper; 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

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A healthier, dairy-free twist on classic mashed potatoes, using extra virgin olive oil for a smooth, creamy texture and a rich, slightly fruity flavor. Perfect as a side dish for any meal, these mashed potatoes are light yet indulgent.

Contents

Origin of Olive Oil Mashed Potatoes What I Love About This Recipe Olive Oil Mashed Potatoes Ingredients Directions Notes

Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 pounds Yukon Gold or Russet potatoes, peeled and cubed
¼ cup extra virgin olive oil (plus more for drizzling)
½ cup vegetable broth or reserved potato cooking water
2 cloves garlic, minced (optional, for extra flavor)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

Place the peeled and cubed potatoes in a large pot of cold, salted water.
Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
Return the drained potatoes to the pot.
Add olive oil and mash using a potato masher or a hand mixer until smooth.
Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
Mix in garlic (if using), salt, and black pepper.
Transfer the mashed potatoes to a serving dish.
Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.

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