Olive Oil Mashed Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
155 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Olive Oil Mashed Potatoes
Description
This recipe calls for potatoes such as Russet, Idaho, or Yukon Gold, peeled and cut into quarters then boiled in salted water until fork tender but not mushy. After draining, the potatoes are beaten with warm milk, salt, and black pepper using an electric mixer or potato ricer to achieve a smooth consistency.
Olive oil is incorporated near the end to enrich the texture and lend a mild, fruity flavor contrasting with buttered mashed potatoes. Dried mint sprinkled on top is optional and adds a fresh, aromatic note.
These mashed potatoes can accompany a variety of main dishes and bring a subtle twist with olive oil instead of butter. The dish maintains a creamy but light texture and a balanced seasoning.
Leftovers should be stored in an airtight container in the refrigerator for up to four days. Reheat gently in a saucepan over medium heat with a splash of milk, stirring occasionally to restore creaminess. Alternative non-dairy milks can be used to keep the dish vegan.
Ingredients
- 2 lbs potato See notes
- 1 cup milk warm
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp dried mint optional
Instructions
- 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.
Notes
- Use Russet, Idaho, Yukon Gold, or a combination of potatoes for best texture.
- Whole, 2%, or 1% milk may be used; for a vegan option, try cashew or almond milk.
- Store leftovers airtight in the refrigerator up to 4 days and reheat with a little milk in the saucepan over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 309mg | 13% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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