Olive oil mashed potatoes makes a tasty side dish. It's creamy and delicious, with olive oil adding just the right amount of flavor to the potatoes.
Looking for holiday side dishes? You've got to try this delicious mashed potatoes made with olive oil. This is an easy recipe that would go well with hearty main dishes such as Persian style roasted turkey and braised lamb shanks. Follow along to learn how to make healthy mashed potatoes with no butter!
Table Of Contents:
Ingredient Notes And Substitutions
- Potatoes: Use starchy potatoes for this recipe. You can use a combination of potatoes if preferred.
- Milk: Whole milk adds a lot of flavor and creaminess to the potatoes, however, 2% or 1% would work, too.
- Salt and pepper: Measure with your heart, and don't forget to salt the water as well.
- Olive oil: Extra virgin olive oil adds a nice touch of earthiness to the potatoes and makes this dish very delicious.
- Dried mint: This is optional, but I love adding dried mint to the mashed potatoes at the very end. It's how my mother used to make mashed potatoes and now we do it too.
What Are The Best Potatoes For Mashed Potatoes?
To make creamy mashed potatoes, look for the starchy variety such as Russet potatoes or Idaho potatoes. This variety has low moisture, meaning they have airy texture and will absorb milk a lot better.
Based on an article by bon appetite, Yukon Gold potatoes make for rich and buttery mashed potatoes because of their texture and less starch content.
5 Tips To Make Creamy Mashed Potatoes
- Choose the right potatoes: As mentioned above, use potatoes with high or medium starch content to get fluffy mashed potatoes.
- Peel and cut: Peel the potatoes and cut them into halves or quarters. Don't cut them too small otherwise they will absorb too much water, resulting in runny mashed potatoes.
- Mash well: You can use a potato ricer or an electric mixer to make mashed potatoes. I have found the electric mixer to be faster and very efficient, giving you the creamiest consistency in a fraction of time.
- Salt the water: Potatoes absorb the water they're cooked in, therefore it's important to salt the water well so the mashed potatoes won't taste bland.
- Warm the milk: Potatoes absorb warm milk a lot better, plus cold milk would cool everything down.
How To Make Olive Oil Mashed Potatoes
- Wash and peel the potatoes then cut them into quarters. Place the potatoes in a pot filled with water. Season the water generously with salt and bring it to a boil. Cook uncovered for 20 minutes, until the potatoes are fork tender.
- Drain and place the potatoes in a bowl. Beat them with an electric mixer for a few seconds. Add in the warm milk, salt and pepper. Mix again until the potatoes are creamy.
- Add in the olive oil and beat for just a few seconds. Transfer to a serving bowl and smoothen the top using a spoon.
- Top with more olive oil and some dried mint if desired.
What Do You Serve Mashed Potatoes With?
You can never go wrong with mashed potatoes, they're delicious, easy and so comforting. They make the best side dish for comforting meals such as spiced roasted turkey, cornish hen or stuffed caprese chicken. Olive oil mashed potatoes also go well with lamb chops, baked salmon and balsamic chicken.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat with 2 tablespoons of milk. Stir occasionally to avoid sticking and for the mashed potatoes to heat evenly.
To freeze mashed potatoes, transfer them to a freezer-safe container and freeze for up to 6 months. To serve, thaw them in the fridge and then reheat over medium heat with some milk, stirring occasionally.
Frequently Asked Questions
Simply use non-dairy milk such as cashew milk or almond milk to make this recipe vegan.
It takes 15 to 20 minutes for the potatoes to cook completely. They should be fork tender but not falling apart or mushy. Make sure not to overcook them otherwise they'll be watery and won't absorb the milk well.
It's common to peel the potatoes, however, I have seen some make mashed potatoes with the skin on. If deciding to do so, make sure to scrub the potatoes very well before cooking.
Yes. You can always make them up to 2 days in advance and reheat them in the slow cooker, microwave or on the stove.
You'll Like: More Recipes With Potatoes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Olive Oil Mashed Potatoes
- 2 lbs potatoes See notes
- 1 cup milk warm
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon dried mint optional
- Wash, peel and cut the potatoes into quarters. Then place them in a pot of water and salt generously.
- Place the pot over high heat and bring it to a boil. Turn the heat to medium high and boil uncovered for 20 minutes or until the potatoes are fork tender but not mushy.
- Drain and makes sure there's no water left. Place the potatoes in the same pot or a bowl. Using an electric mixer on medium low, beat the potatoes for a minute. You can also use a potato ricer.
- Add in the warm milk, salt and pepper. Beat on medium low until the mixture is creamy and smooth. Taste and add more salt if needed.
- Pour in the olive oil and beat for a few more seconds. Don't overbeat the potatoes.
- Transfer to a plate or a bowl top with more olive oil and dried mint if desired.
- Use Russet potatoes, Idaho potatoes, Yukon Gold potatoes or a combination.
- You can use whole milk, 2% or 1%. If looking for a vegan option, try cashew milk or almond milk.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat with 2 tablespoons of milk in the saucepan over medium heat, stirring occasionally.