These Olive Oil Mashed Potatoes are rich, creamy, and packed with flavor. Made with tender red potatoes, extra virgin olive oil, garlic, and Parmesan cheese, this simple side dish offers a lighter alternative to traditional mashed potatoes while still delivering a smooth and luxurious texture. Perfect for holiday dinners, family meals, and special occasions, these mashed potatoes pair beautifully with roasted meats, poultry, seafood, and vegetable dishes.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
8 servings
3¼ to 3½ pounds red potatoes
2 tablespoons salt, for boiling water
2 garlic cloves, peeled and finely diced
¼ cup freshly grated Parmesan cheese
¾ cup extra virgin olive oil
Salt, to taste
Optional Butter Version
1 stick unsalted butter, melted
¼ cup extra virgin olive oil
For Garnish
Fresh chives, finely chopped
Shaved Parmesan cheese
Step 1: Cook the Potatoes
Place the red potatoes in a large saucepan or stockpot and cover with cold water. Make sure the water level is at least 1 inch above the potatoes.
Add 2 tablespoons of salt and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for approximately 25 minutes, or until the potatoes are fork-tender and easily pierced.
Step 2: Drain and Dry
Drain the potatoes thoroughly and return them to the warm pot or transfer them to a large mixing bowl. Let them sit for 1 to 2 minutes so excess steam can escape. This step helps prevent watery mashed potatoes and creates a creamier final texture.
Step 3: Mash the Potatoes
Using a potato masher, mash the potatoes until mostly smooth. For an even silkier texture, pass the potatoes through a potato ricer before continuing.
Step 4: Add the Olive Oil
Slowly drizzle in the olive oil while mixing the potatoes. Add it in two separate additions, stirring thoroughly after each addition until fully incorporated.
If using the butter and olive oil variation, melt the butter first and gradually add it along with the olive oil while mixing until smooth and creamy.
Step 5: Add the Flavorings
Stir in the finely diced garlic and grated Parmesan cheese. Continue mixing until the ingredients are evenly distributed throughout the potatoes.
Taste and adjust the seasoning with additional salt as needed.
Step 6: Garnish and Serve
Transfer the mashed potatoes to a serving bowl. If desired, drizzle with a little extra virgin olive oil for added richness.
Top with freshly chopped chives and shaved Parmesan cheese before serving.
Choose a high-quality extra virgin olive oil since it is the primary source of richness and flavor in this recipe. A mild olive oil creates a delicate, creamy taste, while a peppery olive oil adds a more robust finish.
If the red potatoes are particularly large, cut them into evenly sized chunks before boiling. This promotes even cooking and helps create a smoother mash.
Avoid overmixing the potatoes once they are smooth. Excessive mixing can release starches and result in a gummy or gluey texture.
For exceptionally creamy mashed potatoes, use a potato ricer before adding the olive oil and seasonings.
For a milder garlic flavor, sauté the diced garlic in a tablespoon of olive oil for 1 to 2 minutes before stirring it into the potatoes. Roasted garlic is another excellent option for a sweeter, deeper flavor.
To make these mashed potatoes dairy-free, omit the Parmesan cheese and use the full amount of olive oil. A tablespoon or two of nutritional yeast can provide a subtle cheesy flavor.
These mashed potatoes can be prepared several hours in advance. Reheat gently over low heat and stir in a small drizzle of warm olive oil before serving to restore their creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave, stirring occasionally until warmed through.
