Olive Oil Mashed Potatoes

Easy to make mashed potatoes with olive oil instead of butter! This recipe makes the dish vegan and extra garlic makes it creamy and delicious.

2 pounds Yukon Gold or similar potatoes, peeled and cut into 1-inch chunks
1/4 cup Early Harvest Organic Extra Virgin Olive Oil
8 garlic cloves, peeled
Salt and pepper to taste

Options

Add a splash of Organic Blackberry Balsamic for color and an additional explosion of flavor
Add a pinch of spices for extra flavor Taste of Athens
Add thinly sliced scallions

Instructions

Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning, add a drizzle and serve.

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Savory / flavorful

I eat this on bread, I’ve had with hot dogs, dressing on asparagus and eggs, it’s lovely and rich with flavor and COLOR - I am a visual person

Great tasting, authentic olive oil

I’ve been to olive oil manufacturers in Europe and this olive oil tastes just like it should, fresh with a kick at the end means it’s really good quality. I was so pleasantly surprised when I tasted it for the first time and it was like I was back in an olive grove in grease tasting olive oil that had been pressed right in front of me. I love that I can get it locally in Holly Springs, NC, at the farmer’s market or hand-delivered to my door. I always keep it on hand and use it for salads, bread, pasta etc. Good oils like this are so important to being healthy.

Salads for sure.

The Fig Balsamic Vinegar is very tasty. I use it and the Olive Oil on salads that have strawberries, blueberries, rasberries along with assorted vegetables. I will be ordering again soon.

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Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

Instructions

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