Olive Oil Mashed Potatoes
Olive oil mashed potatoes use olive oil instead of butter for richness and creaminess. This recipe is easy to make and the result is sunny yellow potatoes with a subtle olive oil flavor. This recipe is sponsored by Pompeian olive oil. Click here to see all my recipes that feature olive oil.
I know it’s almost summer. And I know my blog should be full of grilled foods, cocktails and easy outdoor entertaining ideas this time of year. And it mostly is.
But every now and then I make something for my family not because it fits with the season but because we’re craving it. If it’s good, I think to myself, “I should put this on my blog one day.”
If it’s amazing, I think, “This has to go on my blog today!”
And so that’s how you get a recipe for Olive Oil Mashed Potatoes in June. They really are that good.
What made me decide to come up with this recipe? Last week I attended an online olive oil tasting with Dr. Luisito Cercaci from Pompeian.
I had olive oil on the brain. I searched online for recipes featuring olive oil and came across this article in the Guardian. One of the recipes they listed was a potato recipe. I remembered that mashed potatoes were on our meal plan for the next day so I decided to try swapping out my usual butter and milk for olive oil.
I didn’t want an overwhelming flavor throughout the potatoes. Dr. Cercaci told us that the Classic Pure Olive Oil has a less robust flavor than most of the others and I decided to mash that one into the potatoes.
Then, to serve, I remembered him saying that he liked to use the Koroneiki has a finishing olive oil, drizzled over pasta just before serving. In the same way, I thought this one would be nice over top of the potatoes.
These olive oil mashed potatoes have a soft and creamy texture. The olive oil makes them a buttery color (ironic, right?) which makes them seem even richer than they are.
Now I have to think of some more ways to use all the delicious olive oils I learned about during the tasting.
If you love mashed potatoes as much as I do, be sure to also check out my recipe for Irish Colcannon.
Here’s my olive oil mashed potatoes recipe:
Olive oil mashed potatoes use olive oil instead of butter for richness and creaminess. This recipe is easy to make and the result is sunny yellow potatoes.
- 4 lbs red potatoes, in 2 inch chunks
- 1 Tbsp. salt
- 1/4 cup Pompeian Classic Pure Olive Oil
- 1 Tbsp. Pompeian Koroneiki Olive Oil
- Put potatoes and salt in a large sauce pan and add just enough water to cover. Heat over high until it reaches a boil.
- Remove cover and reduce heat to a simmer. Simmer on low until potatoes are fork tender, about 10 minutes.
- Drain but reserve 1 cup of the cooking water. Add half of the reserved water. Mash a bit. If soaked up and not too liquidy add 1/4 cup more. Stir. If soaked up, add 1/4 cup more. Then add the Classic Pure Olive Oil. Mash.
- Drizzle with the Koroneiki before serving.
Disclosure: I’m a member of the #PantryInsiders team of Brand Ambassadors for Pompeian, meaning that they compensate me to develop recipes and promote their products. This recipe was sponsored by Pompeian and I also received the olive oil tasting kit to use during the tasting. All opinions are my own.