Olive Oil Mashed Potatoes

olive oil mashed potatoes

Extra virgin olive oil and garlic make these mashed potatoes extra flavorful.

Olive Oil Mashed Potatoes
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Primal/Paleo, Vegan
Yield: 3 servings
  • 1 lb. Yukon Gold potatoes (3 medium potatoes)
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Peel the potatoes. Cut into quarters. Place in a medium saucepan and cover with water. Bring to a boil, and cook 15-20 minutes, until fork-tender.
  2. Meanwhile, heat the olive oil in a small saucepan over medium heat, 2-3 minutes. Add the garlic and cook, stirring, about 2 minutes, until golden but not browned.
  3. Add the milk, salt and pepper and cook just until heated. Don't allow to boil. Remove from heat and set aside.
  4. When potatoes are tender, drain them into a colander. Return to the empty, hot saucepan. Use a potato masher or a fork to mash. Add the olive oil mixture and keep mashing, just until smooth. Serve immediately.
Nutrition Per Serving
Calories: 205; Fat: 10g; Carbohydrates: 26g; Sugar: 4g; Sodium: 404g; Fiber: 4g; Protein: 3g

Olive Oil Mashed Potatoes

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