Olive Oil Mashed Potatoes
Updated October 6, 2024
Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
¼ cup extra-virgin olive oil
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 202 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 382 milligrams sodium; 3 grams protein; 1 gram sugar
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.
Olive oil mashed potatoes exceeded my expectations. I love mashed potatoes with a ton of butter and heavy cream (or half and half) but needed to make a version sans dairy. Followed the recipe and the result was delicious. Different from a dairy version but just as good - it feels like the potatoes come to the forefront of the flavor.
Add a few strips of lemon peel and thyme springs to boiling liquid; remove before mashing. Lemon brightens up potatoes considerably and complements olive oil. Thyme (or rosemary, like another reviewer noted) adds wonderful flavor (but skip if serving with lots of fresh herbs).
No need to remove the skins—they are the most nutritional part.