Olive Oil Mashed Potatoes

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


These 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 olive oil, plus additional for drizzling on top


  1. Put potatoes and salt in a large sauce pan and add just enough water to cover. Heat over high until it reaches a boil.
  2. Remove cover and reduce heat to a simmer. Simmer on low until potatoes are fork tender, about 10 minutes.
  3. 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 olive oil. Mash.
  4. Drizzle with the additional olive oil before serving.