Yukon gold potatoes cooked until tender; then mashed with extra virgin olive oil, fresh rosemary and spices.
If you're looking for a simple, gluten and dairy free way to enjoy mashed potatoes, this recipe is for you! There are so many dairy free options out there including soy and nut milk.
But olive oil has been used for centuries as a substitute in Italy for cream and butter. You still get the fluffy consistency without all of the extra added calories.
This recipe serves four people and can be ready in about 30 minutes. Enjoy!
Suggested Equipment
Ingredients Needed
To make these mashed potatoes you're going to need the following ingredients:
Potatoes: You can use any potato; however, I like to use Yukon gold in this recipe because they're naturally creamy and have a buttery flavor.
Extra Virgin Olive Oil: Some olive oils have a bitter flavor so use one that is light and mild.
Fresh Rosemary: There is nothing like fresh herbs to really enhance the flavor of a recipe. You can also substitute fresh basil or sage.
Garlic: We love the flavor of garlic in most recipes, including this one. You can use minced fresh garlic, garlic powder or omit altogether.
Kosher Salt
Black Pepper
How do you make Olive Oil Mashed Potatoes?
Start by peeling the potatoes, dice them into uniform chunks, rinse under cold water; then place in a large pot. Cover the potatoes with water, add a few dashes of salt, place over high heat and bring to a boil.
Cook the potatoes until they are fork tender; approximately 25 minutes; then drain the potatoes in a colander and return them back to the pot.
Add the olive oil, rosemary, garlic, salt and pepper; then mash until smooth and place in a serving bowl.
Mashing the potatoes
There are four ways to mash potatoes:
- By Hand
- Handheld Mixer
- Ricer
- Immersion Blender
I prefer to use a handheld mixer as I find it's easier with my arthritis and makes the potatoes extra smooth, but any method that works for you is best.
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More Mashed Potato Recipes
- Cream Cheese and Chive Mashed Potatoes
- Sour Cream and Chive Yukon Gold Mashed Potatoes
- Havarti Red Bliss Mashed Potatoes
- Creamy Garlic and Herb Mashed Potatoes
- Irish Champ {Mashed Potatoes}
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Olive Oil Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes
- ¼ cup extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Start by peeling the potatoes, dice them into uniform chunks, rinse under cold water; then place in a large pot.
- Cover the potatoes with water, add a few dashes of salt, place over high heat and bring to a boil.
- Cook the potatoes until they are fork tender; approximately 25 minutes; then drain the potatoes in a colander and return them back to the pot.
- Add the olive oil, rosemary, garlic, salt and pepper; then mash until smooth and place in a serving bowl.
Notes
Nutrition
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