Olive Oil Mashed Potato Recipe
These olive oil mashed potatoes are made with Yukon gold potatoes, extra virgin olive oil, salt, and dried thyme, and ready in under 30 minutes.
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 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 thyme in the large pot. Add as much of the reserved cooking liquid to reach 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
Storage: Store any leftover mashed potatoes in an airtight container in the fridge for up to 5 days.
Make Ahead Instructions: Let them cool to room temperature before storing in a container in the fridge. They will keep well for 3 to 4 days. Reheat the potatoes gently on the stovetop, stirring in some extra olive oil and the cooking water so that they don't stick. You can also stir in some vegetable broth while you reheat.
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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