Make creamy olive oil mashed potatoes with red potatoes, garlic, Parmesan, and fresh chives for an easy, flavorful holiday or family side dish.
Rich, creamy, and full of savory flavor, this Creamy Olive Oil Mashed Potatoes Recipe transforms tender red potatoes into a smooth and satisfying side dish. Extra virgin olive oil provides luxurious richness, while fresh garlic and Parmesan cheese add depth to every bite. Chopped chives and delicate Parmesan shavings create a simple, attractive finish.
These mashed potatoes offer a flavorful alternative to the traditional cream-based version without sacrificing comfort or texture. The potatoes are cooked until fork-tender, allowed to release excess steam, and then mashed before the olive oil is gradually incorporated. That careful process helps the potatoes absorb the oil evenly while reducing the risk of a watery or gummy result.
Serve this versatile side dish with roasted meat, poultry, seafood, or a colorful selection of vegetables. It is equally well suited to a holiday table, a special occasion, or a relaxed family dinner. The recipe also includes a richer butter and olive oil option, plus an easy dairy-free variation for guests with different dietary preferences.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield Amount: 8 servings
Ingredients
For the Potatoes
3 1/4 to 3 1/2 pounds red potatoes
2 tablespoons salt, for the boiling water
2 garlic cloves, peeled and finely diced
1/4 cup freshly grated Parmesan cheese
Salt, to taste
Choose One Fat Option
Olive Oil Version
3/4 cup extra virgin olive oil
Butter and Olive Oil Version
1 stick unsalted butter, melted
1/4 cup extra virgin olive oil
For the Garnish
Fresh chives, finely chopped
Shaved Parmesan cheese
Extra virgin olive oil, optional, for drizzling
Directions
Step 1: Prepare the Potatoes
Scrub the red potatoes well. Leave the skins on for a rustic texture and added color, or peel them if you prefer a smoother, more uniform mash. If the potatoes vary greatly in size, cut the larger ones into evenly sized chunks so that all the pieces finish cooking at approximately the same time.
Step 2: Cook the Potatoes
Place the potatoes in a large saucepan or stockpot and cover them with cold water. The water should rise 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. The potatoes are ready when they are fork-tender and can be pierced easily without resistance.
Step 3: Drain and Dry
Drain the potatoes thoroughly, then return them to the warm pot or transfer them to a large mixing bowl. Allow them to sit uncovered for 1 to 2 minutes so that excess steam can escape. Letting the potatoes dry briefly helps prevent a watery mash and supports a creamier finished texture.
Step 4: Mash the Potatoes
Mash the warm potatoes with a potato masher until they reach your preferred consistency. Leave a few small pieces for a rustic result, or continue until mostly smooth. For an especially silky texture, pass the cooked potatoes through a potato ricer instead. Avoid using a blender or food processor, which can overwork the starch and make the potatoes gluey.
Step 5: Add the Selected Fat Option
For the olive oil version, slowly drizzle in the 3/4 cup extra virgin olive oil in two additions, stirring gently and thoroughly after each addition until the oil is incorporated and the potatoes look creamy.
For the butter and olive oil version, gradually add the melted unsalted butter and 1/4 cup extra virgin olive oil. Stir gently until both fats are evenly incorporated. Use only one of these two versions so the ingredient proportions remain balanced.
Step 6: Add the Garlic and Parmesan
Stir in the finely diced garlic and freshly grated Parmesan cheese. Mix only until the seasonings are evenly distributed throughout the potatoes. Taste and add more salt as needed, keeping in mind that Parmesan contributes its own savory, salty flavor.
Step 7: Garnish and Serve
Spoon the mashed potatoes into a warm serving bowl. If desired, drizzle a small amount of extra virgin olive oil over the surface. Finish with finely chopped fresh chives and shaved Parmesan cheese. Serve immediately while the potatoes are warm and creamy.
Notes
Choose a high-quality extra virgin olive oil because it is a primary source of richness and flavor. A mild, fruity oil creates a delicate finish, while a peppery oil gives the potatoes a more robust character. Taste the oil before using it to make sure its flavor suits the rest of the meal.
Red potatoes have thin skins and a naturally creamy texture. Keeping the skins on adds color and a slightly rustic quality, but peeling them is appropriate when a smoother presentation is preferred. Cutting large potatoes into similar-size pieces promotes even cooking.
Begin cooking the potatoes in cold water. This allows the interiors and exteriors to heat more evenly. Potatoes added directly to boiling water may soften around the edges before their centers are fully cooked.
Do not skip the brief drying period after draining. Excess surface moisture can dilute the olive oil and seasonings. Returning the drained potatoes to the still-warm pot is an easy way to encourage lingering moisture to evaporate.
Handle the potatoes gently after mashing. Vigorous or prolonged mixing releases more starch and can create a gummy texture. Add the oil in stages and stir only as much as necessary to incorporate it.
For a milder garlic flavor, optionally sauté the diced garlic in 1 tablespoon of the measured olive oil for 1 to 2 minutes before adding it to the potatoes. Roasted garlic may also be used for a sweeter and deeper flavor.
These are optional variations, and the supplied recipe can be prepared with the finely diced garlic added directly.
To make the recipe dairy-free, choose the full olive oil version and omit the Parmesan cheese and Parmesan garnish. If desired, add 1 to 2 tablespoons of nutritional yeast for a subtle savory flavor. Check packaged ingredients for appropriate allergen labeling when preparing the dish for someone with dietary restrictions.
The mashed potatoes can be prepared several hours in advance. Cover and refrigerate them promptly, then reheat gently over low heat. Stir occasionally and add a small drizzle of warm olive oil if needed to restore their soft, creamy consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them slowly on the stovetop or in the microwave, stirring occasionally until warmed through. Add the fresh chives and shaved Parmesan after reheating for the best color and texture.
