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.
Using olive oil is a game changer! Inspired by a vegan son and having altered my own personal diet, I sought out recipes that could be delicious and fill my mashed potato food balloon on Thanksgiving without using dairy or subbing in some "milk" substitute. Not only were they good, but they left me feeling good. I left the table sated, but without that heavy in the belly feel I usually have at Thanksgiving. I am glad I made alot, because the leftovers are a delicious! I was not exacting in the recipe. I mostly used it as inspiration and used my judgement on olive oil amounts as I was mashing.
I think it's better with a little less olive oil and a squirt of milk. And it's absolutely delicious!!
Throw in a sprig of fresh rosemary, and use a few different types of potatoes – – red, gold and russet. I’ve been doing this for 30+ years and it is an absolute hit every single time.