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Olive Oil Mashed Potatoes

Olive oil mashed potatoes are made by simmering Yukon Gold potatoes until fork-tender, then mashing them with warm extra-virgin olive oil and cooking water. The result is creamy, dairy-free mashed potatoes with a smooth texture and a hint of black pepper.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 10 cup water
  • 1 tbsp kosher salt divided; for cooking the potatoes
  • 0.5 tsp kosher salt divided; remaining
  • 0.5 cup extra-virgin olive oil
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes, water, and 1 tablespoon of the salt in a 5-quart pot and bring to a boil over high heat.
  2. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes, reserving 1/2 cup of the cooking water.
  4. Warm the olive oil in a small saucepan over low heat for about 2 minutes, until just warm; do not let it simmer.
  5. Mash the potatoes in the pot, gradually mixing in the warm olive oil, reserved cooking water, remaining 1/2 teaspoon salt, and black pepper until creamy.

Notes

For the creamiest texture, warm the olive oil gently and do not let it simmer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes may become grainy. These potatoes are naturally dairy-free, so no dietary swap is needed.