Olive Oil Mashed Potatoes
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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.