Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

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!
Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 247kcal
Author Vered DeLeeuw


  • 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.



Calories: 247kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 350mg | Fiber: 3g | Sugar: 1g