Olive Oil Mashed Potatoes Recipe
Extra virgin olive oil mashed potatoes are pretty amazing. Perfect mashed potatoes are fluffy, creamy and oh-so-buttery. But you’d be surprised to know that this perfect mashed potato recipe doesn’t use butter at all, rather OMAGGIO Limited Reserve Extra Virgin Olive Oil for a truly unique and memorable side to share.
Ingredients
- 3 pounds Yukon Gold Potatoes Peeled and chopped
- 1/2 cup OMAGGIO Limited Reserve Extra Virgin Olive Oil Plus more for drizzling
- 1/2 cup Whole Milk Plus more as needed
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- Smoked Paprika For garnish, optional
Instructions
- Chop potatoes to evenly sized chunks. Bring to a boil in a large pot of salted water; cook for 10 to 15 minutes (depending on the size of the chunks) until potatoes easily split apart when poked with a fork.
- Drain potatoes, then return to pot and set over low heat. Mash potatoes with a potato masher on the heat for 1 to 2 minutes (doing so will allow the excess moisture to evaporate). Remove from heat and continue mashing until mostly smooth.
- Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Optionally add 2-4 additional tablespoons of milk to achieve desired consistency.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired. Serve warm.
Nutrition
Calories: 170kcalCarbohydrates: 11gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 216mgFiber: 1gSugar: 1g
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