About the Recipe
Olive oil mashed potatoes are a lighter, twist on the classic comfort food, proving that you don’t need butter or cream to achieve creamy, satisfying results. Made with tender potatoes, good-quality olive oil, and just a few simple seasonings, this version highlights the natural flavor of the potatoes while adding a subtle, savory richness. They’re easy to make, naturally vegan, and pair beautifully with everything from roasted vegetables to grilled meats.
Ingredients
3 ¼ to 3 ½ pounds red potatoes
2 tablespoons salt for boiling water, plus more to taste
2 garlic cloves, peeled and diced
¼ cup grated Parmesan
Sprinkle with chives and shaved Parmesan
¾ cup extra virgin olive oil
Preparation
Add potatoes to a saucepan and cover them with cold water, ensuring there’s at least an inch of water above the potatoes.
Season with salt and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let the potatoes simmer gently until they’re very soft, about 25 minutes.
Drain the potatoes and return them to the pot or transfer them to a bowl.
Use a potato masher to mash the potatoes until they’re smooth and creamy.
Next, switch to a whisk or electric hand mixer and gradually add the olive oil in two separate additions.
Add the Parmesan and garlic.
Season the mashed potatoes to taste with salt. If desired, drizzle more olive oil over the top before serving.
Notes