Olive Oil Mashed Potatoes
Updated Oct. 7, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
I am vegan and love some vegan butters, but I don't care for the taste in mashed potatoes. This recipe is a good save for me for rich, creamy mashed potatoes without the cream. My husband eats everything and loves the taste of the garlic in this version.
IMO vegan mashed potatoes are never going to be as a good as with butter & dairy, but this was a tasty option. I peeled 8 garlic cloves added them to the olive oil at very low heat for 15-20 minutes, turning occasionally so they didn’t quite burn, but got a bit of color. I mashed them up along with the oil and potatoes and added truffle oil and truffle salt. I really didn’t need any additional water.
First time rating a recipe on NYT. Five stars hands down. I have tried various mashed potato recipes over the years and never made anything as good as these. So simple and fantastic! Used Yukon gold with peels. Thanks!