Olive Oil Mashed Potatoes
Updated Oct. 7, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8garlic cloves, peeled
- Salt
- ¼cup extra-virgin olive oil
Nutritional analysis per serving (6 servings)
202 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Step 2
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Private Notes
Comments
This recipe is super! No butter and milk for those with food intolerances...or taste intolerances...n.b. Mr Tanis correctly recommends adding the salt after the water is boiling which will not only save a stainless steel pot from pits forming from the salt added to cold water and also prevents the potatoes from absorbing too much salt...this is also what should be done when cooking pasta, rice, vegetables...anything really...
Why does anyone peel potatoes? It is a nuisance and removes vitamins, minerals, fiber, and TASTE.
Liking a more pronounced garlic flavor, I poached the minced garlic directly in the olive oil before adding to the potatoes. Freshly ground coriander seed (to taste) added to the oil mixture and poached with the garlic gives the dish a new dimension.
Solid recipe with a unique twist—the olive oil adds a nice depth and a slightly nutty flavor. That said, I did miss the creamy comfort of classic buttery mash. Paired it with Jammy Pork Chops, and together they made a tasty, if slightly unconventional, duo.
This recipe was very good. I wanted to find an easy mashed potato recipe with less dairy, and this is a good one. The olive oil and reserved water do a nice job of thinning the potatoes out. I used some yellow creamer potatoes which had good flavor - you need good potatoes and olive oil to get a lot of flavor from this recipe.
The Best mashed potatoes!
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