5.0 from 3 votes
Olive-Oil Mashed Potatoes
Olive oil mashed potatoes are creamy, indulgent, and satisfying. They are seasoned with extra virgin olive oil, butter, milk, nutmeg, bay leaves, and a bit of garlic.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 559 kcal
Course:
Side Dish
Cuisine:
Greek , International
Ingredients
- 1 cup whole milk
- 2-3 garlic cloves sliced
- 2 fresh bay leaves
- 1 teaspoon ground nutmeg
- ⅓ cup butter
- 2 lbs Yukon gold potatoes
- ⅓ cup extra virgin olive oil
- ½ cup kefalotiri cheese or Parmigiano-Reggiano, Pecorino Romano
- sea salt
- freshly ground pepper
Instructions
- In a saucepan over medium-high heat, bring the milk, butter, nutmeg, sliced garlic, and bay leaves to a simmer. Turn off the heat and cover. Let the aromatics infuse the milk and butter while the potatoes cook.
- Fill a large pot with water. Scrub the potatoes clean, cut them into large cubes and add them to the pot with a generous pinch of sea salt.Cook until the potatoes are fully done (check with a fork; it should pierce through easily), 20 to 30 minutes. Drain the potatoes in a colander.
- Remove the bay leaves and garlic from the milk.Add the potatoes to a bowl. Pour half of the milk over them, and use the masher to break and mash them for a few minutes.
- Pour some of the remaining milk into the potatoes. Use the spatula and gently fold them—scrap the sides and bottom of the pot as you go.Add the olive oil. Gently fold again and add the grated cheese. Add more milk if needed until you reach the desired texture.Season to taste with sea salt and freshly ground pepper.
Cup of Yum
Serve
- Transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a bit of olive oil and serve.
Notes
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
- If you have time, don't peel and quarter the potatoes; cook them whole and unpeeled. It will add extra flavor.
- If you don't like the peel: Remove the potatoes from the pot, and the peel will come off quickly with a sharp paring knife. You can also use a ricer and the peel will stay behind in the ricer.
- Since olive oil is one of the primary flavors in this recipe, be sure to buy one labeled “extra-virgin,” which signifies that it comes from cold-pressed or cold-extracted olives.
- The potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat, use a saucepan with some milk over low, stirring until warmed.
Nutrition Information
Calories
559kcal
(28%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
39g
(60%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
309mg
(13%)
Potassium
1070mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
632IU
(13%)
Vitamin C
45mg
(50%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 309mg | 13% |
| Potassium | 1070mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 45mg | 50% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.