Olive Oil Mashed Potato Recipe
Easy olive oil mashed potatoes with Yukon Gold potatoes, extra virgin olive oil, salt, thyme, and pepper.
Servings: 8 servings
Ingredients
- 2 pounds yellow potatoes like Yukon Gold, peeled and cut into 2-inch chunks
- 6 garlic cloves peeled
- 2 teaspoons salt
- ¼ cup extra-virgin olive oil plus more for serving.
- ½ teaspoon dried thyme
- Fresh thyme for serving
- black pepper for serving
Instructions
- Bring water to a boil in a large pot. Add potatoes, garlic, and salt, and cook on medium heat until the potatoes are fork-tender, about 15 minutes. Turn off the heat.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Using a potato masher, fork, or beater, combine the potatoes, garlic, olive oil, and dried thyme in the large pot. Add as much of the reserved cooking liquid as needed to reach the desired consistency.
- Transfer to a serving bowl and serve warm with a drizzle of olive oil, fresh thyme, and freshly cracked black pepper, if desired.
Video
Notes
My Top Tip: Mash by hand and stop once you're happy with the texture. Too much mixing can make potatoes gluey. A potato masher gives you more control than an electric beater; skip the blender or food processor.
Storage: Store leftover olive oil mashed potatoes in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a covered saucepan until hot throughout, adding a splash of water as needed.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg
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