Olive Oil Mashed Potatoes

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

1. 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.
2. 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.
3. Add in the olive oil and beat for just a few seconds. Transfer to a serving bowl and smoothen the top using a spoon.
4. 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.

Leftovers

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