Olive Oil Mashed Potatoes
Olive oil mashed potatoes silky, fluffy, and every bit as comforting but they're made with extra virgin olive oil.
Servings: 4
Ingredients
- 2 lbs potatoes peeled and quartered
- 3/4 cup olive oil
- 2 garlic bulbs
- 1 sprig rosemary
- 2 L vegetable or chicken broth
- salt
- pepper
Instructions
- Prep garlic: Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed.
- Infuse olive oil: In a small pot, combine the olive oil, garlic and rosemary. Cook on a low heat for 30 minutes or until the olive oil flavour is infused with garlic and rosemary. Carefully strain the oil through a fine mesh strainer into a glass jar. Set the garlic to the side.
- Cook potatoes: While the olive oil cooks, prepare the potatoes. Place the potatoes in a large pot, cover with cold water and swirl the potatoes around with your hands until the water turns cloudy. Drain the potato and rinse under cold water. Return the potatoes to the pot and cover with vegetable or chicken broth, along with a pinch of salt. Bring to the boil over high heat, then cook the potatoes for 20 - 25 minutes or until very soft – a skewer or knife should be able to go through them with no resistance.
- Drain & steam: Reserve up to 1 cup of cooking water. Drain the potatoes in a colander and cover with a tea towel. This will allow the potato to steam and remove as much moisture as possible. Leave to sit for 10 minutes.
- Mash: Place the potatoes back into the pot they were cooked in and mash with a potato masher. Using a potato masher or wooden spoon, slowly incorporate up to 1 cup of cooking water and up to 1/2 - 3/4 cup olive oil until the potatoes are at your desired consistency.
- Garnish & serve: Season with salt and pepper. Sprinkle over fresh rosemary and squeeze over the cooked garlic cloves if you desire! Serve immediately.
Video
Notes
- Potatoes – Go for a starchy variety like Sebago or Russet for light and fluffy mash, or Yukon Gold if you like them a little creamier.
- Cook in broth, not just water – This gives you starchy, flavour-packed liquid to bring the mash together without cream or milk.
- Save that cooking water – Add it back in slowly as you mash. It loosens the potatoes and makes them extra fluffy.
- Warm your olive oil – Just slightly warming the garlic and rosemary–infused oil before adding helps it coat every potato.
- Don’t over-mash – A rustic texture is what makes these special. Too much mashing and they’ll go gluey.
- Season generously – Potatoes soak up salt, so taste as you go and don’t be shy.
- Serve straight away – Mashed potatoes are best hot and fluffy, not reheated or sitting around too long.
Nutrition
Calories: 540kcal | Carbohydrates: 40g | Protein: 5g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 15mg | Potassium: 961mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 2mg
