Olive Oil Mashed Potatoes

5 from 14 votes

Olive oil mashed potatoes make a tasty side dish. It's creamy and delicious, with olive oil adding just the right amount of flavor to the potatoes.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Mediterranean

Servings:

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.