Olive Oil Mashed Potatoes

There’s something incredibly comforting about a hearty dish of Olive Oil Mashed Potatoes. This creamy side dish is a staple at my family gatherings, and it always manages to evoke warm memories of laughter and shared meals. I remember the first time I made this recipe; I was a little nervous but excited to whip up these fluffy, buttery potatoes. As the warm aroma of roasted garlic filled my kitchen, I felt an instant connection to my grandmother, who taught me to cook with love and simplicity. The secret? Using quality ingredients, especially the olive oil that transforms humble potatoes into something truly special.

What’s In This Olive Oil Mashed Potatoes

The ingredients for Olive Oil Mashed Potatoes are simple yet impactful. Each one plays a crucial role in achieving that creamy texture and rich flavor that we all crave. The combination of Yukon Gold potatoes provides a naturally buttery flavor, while extra virgin olive oil enhances the overall richness without overwhelming the dish. Garlic adds a sweet and savory note, and fresh rosemary infuses the mash with aromatic hints, making each bite delightful.

• 2 pounds Yukon Gold potatoes – These potatoes are creamy and work perfectly for mashing, offering a buttery flavor.
• 1/4 cup extra virgin olive oil – A high-quality oil that adds richness and depth without the heaviness of butter.
• 6 garlic cloves – Roasting them mellows their flavor, giving the mash a lovely sweetness.
• 2 sprigs fresh rosemary – Adds a fragrant, earthy note that elevates the overall dish.
• Salt to taste – Enhances the flavors of the potatoes and other ingredients.
• Black or white pepper to taste – A simple seasoning that adds a hint of warmth.

Instructions for Olive Oil Mashed Potatoes

Making Olive Oil Mashed Potatoes is a straightforward process, and I love how it fills my kitchen with delicious smells. Follow these steps, and you’ll have a creamy, flavorful side ready to accompany your meals.

1. Add extra virgin olive oil to a small skillet. Place the garlic cloves in the skillet. Heat the olive oil over medium heat for 2 to 3 minutes, watching carefully until it begins to sizzle around the edges of the cloves. Don’t let them sizzle too long, or you will start to fry them.
2. Reduce the heat to low or medium-low. Stir well to coat the cloves in the hot oil. Let the garlic cook slowly for about 20 to 30 minutes, stirring and flipping the cloves every few minutes, until they are soft, tender, and golden. While the garlic is roasting, proceed to the next step.
3. Wrap the 2 sprigs of rosemary in a piece of cheesecloth and tie a bundle. Fill a large saucepan with enough water to cover the potatoes by 2 to 3 inches. Bring the water to a boil.
4. Add 2 teaspoons of salt to the boiling water. Add the potato chunks along with the rosemary bundle. Let the potatoes cook for roughly 20 minutes until tender.
5. Once the garlic is done roasting, remove it with a slotted spoon and let the oil cool.
6. When the potatoes are done cooking, remove the rosemary bundle and discard it. Reserve 1 cup of the cooking water before draining the potatoes in a colander.
7. Return the potatoes to the hot pot. Use an electric hand mixer or a potato masher to begin mashing the potatoes. Start on the lowest speed to avoid making them gummy.
8. When the potatoes have turned crumbly, add all of the olive oil and a little bit of the reserved cooking water (adding 1 to 2 tablespoons at a time). Continue mashing until you reach your desired texture. Add more salt and pepper to taste as desired.
9. Remember, I prefer using an electric hand mixer for a very smooth and creamy mash. Just be cautious not to mix too long or at too high a speed, as it can make your potatoes gummy. Alternatively, using a hand masher works well for larger batches and offers a more rustic texture.
10. The olive oil will impart a nice, mild garlic flavor to the potatoes. If you prefer a more robust flavor, you can mince the roasted garlic cloves and stir them directly into the mash. Taste before adding, as my family enjoys it without the extra garlic.
11. Serve hot and enjoy!

Tips and Variations

Here are some handy tips and variations to consider when making Olive Oil Mashed Potatoes. Each suggestion can enhance your dish or provide a fun twist!

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze mashed potatoes for up to two months. Just reheat gently.
• Pairing: These mashed potatoes go beautifully with grilled vegetables or a fresh salad.
• Herb Variations: Feel free to experiment with other herbs like thyme or chives for different flavor profiles.
• Cheesy Option: For a richer mash, consider adding grated parmesan or ricotta cheese.

Serving This Olive Oil Mashed Potatoes

Serving Olive Oil Mashed Potatoes can be as delightful as preparing them. Here are some ideas for how to present this dish:

• As a Side Dish: Perfect alongside roasted chicken, fish, or a hearty vegetarian main course.
• Garnish: Top with fresh herbs or a drizzle of olive oil for an elegant touch.
• Seasonal Flair: pair with seasonal vegetables such as green beans or sautéed spinach for a fresh and colorful plate.
• Comfort Food: Serve during family gatherings, cozy dinners, or holiday feasts as a comforting side.
• Lunch or Dinner: These mashed potatoes can fit into your lunch or dinner menu, providing that warm, satisfying feeling any time of day.

FAQ

Conclusion

The simple yet delicious Olive Oil Mashed Potatoes bring comfort to any meal. With their creamy texture and rich flavors, they are sure to impress at your next gathering. I encourage you to give this recipe a try; you may find it becomes a beloved favorite, just like it is in my home. Enjoy making and sharing this delightful dish with your loved ones!

Olive Oil Mashed Potatoes

The ultimate comfort food, Olive Oil Mashed Potatoes are creamy, flavorful, and perfect for any occasion. With roasted garlic and fresh herbs, this easy weeknight dinner will leave you wanting more. Make it tonight for a delightful side!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 1/4 cup extra virgin olive oil
• 6 cloves garlic peeled – remove any green germs/sprouts from the cloves
• 2 sprigs fresh rosemary
• Salt to taste
• Black or white pepper to taste

Equipment

• Skillet
• Large Pot
• Mixing Bowl
• Baking Sheet
• Peeler
• Frying Pan
• Food Processor
• Wooden Spoon

Method

 

1. Add extra virgin olive oil to a small skillet. Place the garlic cloves in the skillet. Heat the olive oil over medium for 2-3 minutes, watching carefully, until it just begins to sizzle around the edges of the cloves. Don’t let them sizzle too long or you will start to fry them.
2. Reduce heat to low/medium low. Stir well to coat the cloves in the hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender, and golden. While garlic is roasting, proceed to the next step.
3. Wrap the 2 sprigs of rosemary in a piece of cheesecloth and tie in a bundle. Fill a large saucepan with enough water to cover the potatoes by 2-3 inches. Boil the water.
4. Add 2 teaspoons of salt to the cooking water after it starts boiling. Add the potato chunks to the boiling water along with the rosemary bundle. Let the potatoes cook for roughly 20 minutes until tender.
5. When garlic is done roasting, remove the roasted cloves with a slotted spoon and let the oil cool.
6. When potatoes are done cooking, remove the rosemary bundle and discard. Reserve 1 cup of the cooking water before draining the potatoes in a colander.
7. Return potatoes to the hot pot. Use an electric hand mixer or a potato masher to begin mashing the potatoes. Be sure to beat on the lowest speed throughout the process.
8. When the potatoes have turned crumbly, add all of the olive oil and a bit of the cooking water (adding 1-2 tablespoons at a time) and continue mashing until the texture you desire is achieved. Add additional salt and pepper to taste as desired.
9. Use an electric hand mixer or a potato masher to begin mashing the potatoes. Be sure to beat on the lowest speed throughout the process. When the potatoes have turned crumbly, add all of the olive oil and a bit of the cooking water (adding 1-2 tablespoons at a time) and continue mashing until the texture you desire is achieved. Add additional salt and pepper to taste as desired.
10. I prefer using an electric hand mixer for a very smooth, creamy mash. One caveat – you should ONLY mix until you achieve the desired texture. If you mix too long or on too high a speed, your potatoes will become gummy. You can also use a hand masher if you prefer, which will eliminate the risk of gummy potatoes. Hand masher tends to work better for very large batches.
11. The olive oil will impart a nice mild garlic flavor to the potatoes. If you want a very garlicky mash, you can mince the roasted garlic cloves and stir them into the mash. Taste before adding; my family prefers it without the added garlic.
12. Serve hot.

Notes

• Use good quality olive oil: It makes a significant difference in flavor.
• Double the recipe with caution: If you double the recipe, do not double the salt in the cooking water – use 3 teaspoons instead of 4.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!