These olive oil mashed potatoes are amazing. Made with olive oil and garlic, with no milk or butter, they are very healthy and super flavorful!
Olive oil mashed potatoes are nontraditional, for sure, but they are delicious (so is this healthy olive oil potato salad). The flavor combination really works – extra virgin olive oil and garlic make them very flavorful.
Creamy olive oil mashed potatoes
I didn’t expect them to be creamy, but I was pleasantly surprised to realize that they are. Maybe not as creamy as butter-and-cream mashed potatoes, but definitely creamy.
What olive oil to use
I like to use bold-tasting extra-virgin olive oil in this recipe. If you prefer a milder flavor, you can use a lighter, fruitier olive oil instead.
How to cook the potatoes
One thing I do that I really shouldn’t when making these olive oil mashed potatoes: I peel and quarter the potatoes, then boil them until tender. Ideally, you should steam the potatoes, or at the very least boil them whole and unpeeled, so that they don’t absorb water. I’m honestly too lazy for that!
A potato ricer makes a difference
I do use a potato ricer. The difference in texture is noticeable and a ricer isn’t difficult to use. Riced potatoes make noticeably fluffier mashed potatoes. I used to mash potatoes with a fork, and that’s fine. But the mash definitely doesn’t turn as fluffy as when you use a ricer.
Restaurant mashed potatoes
If you’ve ever wondered how come restaurant mashed potatoes are so amazing, here’s what chef Mark Peel says: “We chefs all lie about our mashed potatoes. We don’t tell you we’ve used 1.5 pounds of cream and butter with 1.75 pounds of potatoes. You don’t need to know.”
The good news? Lighter mashed potatoes, made with just olive oil and garlic, can be delicious too.
What to do with leftover olive oil mashed potatoes?
Olive Oil Mashed Potatoes
- 1 lb. Yukon Gold potatoes (3 medium potatoes)
- 1 teaspoon salt for the cooking water
- 1/3 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon celtic sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives for garnish
- Peel the potatoes. Cut into quarters. Place in a medium saucepan and cover with salted water. Bring to a boil, and cook 15-20 minutes, until fork-tender.
- Meanwhile, heat the olive oil in another medium saucepan over medium-low heat, 2-3 minutes. Add the garlic and cook, stirring, about 3 minutes, until golden but not browned. Remove from heat and set aside.
- When potatoes are tender, drain them into a colander, reserving the cooking water. Run them through a potato ricer and add to the olive oil saucepan. Add salt and pepper. Mix with a rubber spatula, just until combined. Don’t over mix.
- If the mixture is too thick, thin it out with a little of the reserved cooking water – add 1 tablespoon at a time until you reach a good consistency.
- If you want to be fancy, transfer the mashed potatoes to a pastry bag and pipe them onto a serving platter or bowl, like I do in the video. Otherwise, simply scoop them into a serving bowl, garnish with chives and serve.