Olive Oil Mashed Potatoes
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8garlic cloves, peeled
- Salt
- ¼cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
202 calories; 9 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Step 2
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Private Notes
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Cooking Notes
anne
This recipe is super! No butter and milk for those with food intolerances...or taste intolerances...n.b. Mr Tanis correctly recommends adding the salt after the water is boiling which will not only save a stainless steel pot from pits forming from the salt added to cold water and also prevents the potatoes from absorbing too much salt...this is also what should be done when cooking pasta, rice, vegetables...anything really...
DNcgo
Liking a more pronounced garlic flavor, I poached the minced garlic directly in the olive oil before adding to the potatoes. Freshly ground coriander seed (to taste) added to the oil mixture and poached with the garlic gives the dish a new dimension.
S. Porter
Simple and delicious. Cooking the garlic whole and mashing it later keeps the dish from becoming too garlicky.
Linda
Toss in some fresh rosemary (remove before mashing of course) and prepare to have your mind blown...
llm
Really great...made this without the garlic (cooked the potatoes before reading the recipe) but they were still great with wine braised short ribs that already were cooked with garlic
Also, these are great for a kosher dinner, or even (in my case), kosher style...because in kosher cooking, milk and meat cannot be eaten together, these are mashed potatoes that can be substituted with ones made with milk or cream and can be enjoyed with beef short ribs!
Jacqueline
I used 3 good size Russet potatoes with 4 garlic cloves, though Yukon would probably be better. I love mashed potatoes and usually make them with whole milk and (lots of) French salted butter, which is still my preferred take. I tried this because my husband is dairy intolerant (and doesn't care for garlic, ha!), and he could not tell there was garlic! I do use Robuchon's trick of always degerming the garlic cloves, and added a dash of ground coriander after DNcgo recommended it.
Thomas Sherman
Excellent recipe. Very little reserved cooking liquid is required; the olive oil itself creates the desired consistency.
Ron
To reheat, put in a ziplock bag and put the bag in gently simmering water.
marpaw
Why does anyone peel potatoes? It is a nuisance and removes vitamins, minerals, fiber, and TASTE.
marsha zellner
use half regular olive oil, the other half truffle infused olive oil. it is truly OMG. Next time I will make double the amount as usual.
E. Mitchell
Nice, tasty alternative - and healthy - way to make mashed potatoes without cream. But, result is a bit gooey compared with milk/cream method. Definitely need the reserved cooking liquid (at least 1/2 c.). Garlic cloves boiled with potatoes adds a wonderful subtle element, with the strong garlicky flavors discarded with the boiling water.
Mark
Made side-by-side with a modified make-ahead traditional mashed potato (some vegans were at dinner...), and these are hands-down the best vegan mashed I've ever made or had. I did toss in 1 or 2 Tbs of Nature's Balance but may not have been necessary. Creaminess from olive oil and great mellow simmered garlic taste made this a big hit, even with non-vegans.
Sarah Biz
This worked really well as a side dish for the Salmon with Anchovy-Garlic Butter (http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-bu...
Andree Abramoff
Sounds great. How many does it serve?
NBMaggie
This recipe calls for the garlic to be cooked along with the potatoes so no need to worry about a too strong flavour.
shan
Heat the olive oil before mixing in - adding it cold causes potatoes to seize up/clump
Chrissy
I’m not supposed to eat a lot of garlic, so I only added one large clove. Came out great!
Chin
I used a hand mixer and added some vegan butter and cheese as well as garlic powder. Delicious! My only complaint is that this recipe definitely takes more than 20 minutes after cutting the potatoes and mashing it
mods
Made with russets; 10/10, lightest and fluffiest mashed potatoes I’ve ever made. Also used a different technique than I have historically; mash well with bean masher before adding any liquid (make sure potatoes go through holes as if it’s a Ricer— but try to be efficient, so as not to overmix.) then add cooking liquid/fat and mix just enough to bring it all together.)
Alexa
I made half the portion and couldn’t resist adding heavy cream, about 1/2 cup since the potatoes were watered down. I also used 1/4 stick of butter, 1/8 cup of olive oil and salt and pepper. It was still light and airy, not heavy like some restaurants I’ve been to. But the heavy cream and butter made them more comforting and a good accompaniment for my pan braised boneless pork chops with onions and mushrooms. Ah, to die for. Side salad.
Tehmina
I made this exactly as written. It was most unpalatable. Unfortunately, not a keeper.
gpsdenver
My family loves this recipe! Discovered it when I was hosting Thanksgiving for someone who was vegan. We all loved it so much that this is now our go-to mashed potato recipe, regardless of the fact it is vegan. I don’t make any changes - delicious as-is!
Kevin
The olive oil taste was a bit strong so I added 1/2 tbsp of butter and 1/4 cup of milk. This did the trick and made the potatoes extra fluffy. A beautifully simple and delicious recipe. The entire family loved it.
note
11/23/23 thanksgiving - added more seasoning - salt, pepper, garlic powder
Penni
As noted by others, I added a lot of extra garlic. I infused with rosemary, and I also sautéed rosemary and garlic in a tiny bit of butter and threw that in all of it helped to make it delicious.
Kris
I added a few sprigs of rosemary to the boiling water and it infuy a lovely aroma. Some leaves cooked off the stems and incorporated into the mash.
CasualCook
Not great, possibly due to operator error on my part. The olive oil and garlic were way too strong for our tastes. Texture was heavy. I don’t like to whip mashed potatoes with a mixer because they turn to glue. But maybe a mixer is required for this recipe to come out right, rather than using a ricer? We DID eat the whole batch. Much better the next day as potato pancakes fried in butter!
PaigeJ
We thought these were so incredibly bland. I had to add extra salt when mashing and the garlic was so mild as to be not worth it.
my notes
Next time use 1/2 olive oil 1/2 butter/margarine. I didn’t need any extra liquid
kelsey
This makes nowhere near enough for 4-6 people! If you think people are going to eat a cupful of them, then you might make it. But in my house I’ll be lucky to get 3 servings.
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