These olive oil mashed potatoes are pure comfort with a Mediterranean twist, silky, golden, and deeply flavorful. The secret lies in using extra virgin olive oil for richness and aroma, balanced with just a touch of butter for that classic creamy finish. A little garlic infuses warmth, while sea salt and freshly ground pepper bring everything to life.
The result? Smooth, luscious mashed potatoes that taste fresh, bright, and a little indulgent, perfect alongside roast chicken, grilled lamb, or any cozy meal. Simple ingredients, beautifully elevated. That’s the Greek way.

Looking for more festive recipe ideas? Start with my easy cheese pie with kataifi pastry and Roquefort, then serve this pork pot roast with chestnuts as your centerpiece. End your meal with a slice of puff pastry apple pie, the perfect trio for a joyful holiday table.

A yellow bowl with olive oil mashed potatoes, herbs and a spoon.

Overview

Mashed potatoes are everyone’s favorite comfort food, creamy, cozy, and impossible to resist. In Greece, though, there isn’t exactly a traditional recipe for mashed potatoes. In the old days, potatoes were simply boiled and mashed with a fork, seasoned with a pinch of salt, and finished with a drizzle of good olive oil. They weren’t a side dish but a gentle, nourishing meal for a child with a sensitive tummy.
Thankfully, times have changed, and we’ve all embraced creamy, silky mashed potatoes as the ultimate companion to stews, roasts, and lemony sauces. My version celebrates that same simplicity, made richer with olive oil, a little butter, and finished with a generous sprinkle of Kefalotiri, comfort food, the Greek way.

Why you will love olive oil mashed potatoes

SIMPLE, RUSTIC COMFORT – A humble dish turned luxurious with rich olive oil, creamy butter, and freshly grated Kefalotiri.
VELVETY SMOOTH – Light yet luscious, these mashed potatoes have that perfect balance — creamy without being heavy.
PAIRS WITH EVERYTHING – From Sunday pot roasts to lemony chicken, these potatoes soak up sauces like a dream.
MAKE-AHEAD FRIENDLY – Easy to prep in advance, they reheat beautifully for stress-free entertaining.

Here is what you need

Potatoes, cheese, olive oil, butter, garlic bay leaves and milk on a wooden surface.

Yellow potatoes – Yukon Golds are my favorite. Their thin, edible skin and naturally creamy flesh make them perfect for mashing. They hold their texture yet turn velvety smooth when blended with olive oil. In this recipe, I scrub the potatoes very well, remove hard bits and discolorations, and boil and mash with the peel. It adds another texture and a lot of flavor. You may ofcourse remove the peel, see the recipe notes.
Extra virgin olive oil – Always choose a high-quality olive oil with a fruity, peppery aroma. Avoid generic “Mediterranean blends”, they’re often mixed with inferior oils. Use a trusted, single-origin oil (see my olive oil guide for tips).
Milk – Whole milk adds body and silkiness. You can substitute with nut milk (almond or cashew) for a vegan version. Warm it gently before adding to the potatoes so the mash stays smooth.
Bay leaves – Simmering the milk with a couple of bay leaves infuses it with a subtle earthy, woody fragrance that enhances the potatoes beautifully.
Nutmeg – A tiny pinch adds warmth and depth. It’s that cozy, aromatic note that makes mashed potatoes taste elegant instead of plain.
Butter – Though olive oil is the heart of this recipe, a spoonful of salted butter adds luxurious creaminess and ties the flavors together. You can skip it if you prefer a lighter or vegan version.
Kefalotiri cheese – This salty Greek hard cheese adds a wonderful sharpness that complements the olive oil’s richness. Substitute with Pecorino Romano or Parmigiano-Reggiano if you can’t find it.

How to make olive oil mashed potatoes

Butter, garlic, and bay leaves in a pot with milk.

Step 1. Infuse the milk.
In a saucepan over medium-high heat, combine the milk, butter, nutmeg, sliced garlic, and bay leaves. Bring to a gentle simmer, then turn off the heat. Cover and let it sit while the potatoes cook — this step infuses the milk with subtle, aromatic flavor.

Step 2. Cook the potatoes.
Fill a large pot with cold water. Scrub the potatoes clean, cut them into large cubes, and add them to the pot with a generous pinch of sea salt. Bring to a boil and cook until the potatoes are tender all the way through when pierced with a fork.

Milk being poured over mashed potatoes and a masher.

Step 3. Start mashing.
Remove and discard the bay leaves and garlic from the infused milk. Transfer the cooked potatoes to a large bowl and pour in half of the warm milk mixture. Use a potato masher to break down the potatoes until mostly smooth.

Milk being poured over mashed potatoes and a spatula.

Step 4. Fold for creaminess.
Add a little more of the warm milk and switch to a spatula. Gently fold and scrape the sides and bottom of the bowl. This method keeps the mash light and silky rather than gluey.

Olive oil being poured over mashed potatoes and a spatula.

Step 5. Add the olive oil.
Pour in the extra virgin olive oil and continue folding gently until it’s fully absorbed. You’ll see the potatoes take on a beautiful golden sheen.

Grated cheese over mashed potatoes and a spatula.

Step 6. Finish with cheese.
Add the grated Kefalotiri (or Parmesan) and fold one last time until creamy and smooth. Taste and season with sea salt and freshly ground black pepper.

Serve. Spoon into a serving bowl, drizzle a little more olive oil on top, and finish with a pinch of cheese or herbs if you like. Serve warm and enjoy every luscious bite.

Pro Tips for the Creamiest Olive Oil Mashed Potatoes

Infuse, don’t boil. Let the milk mixture steep off the heat — you’ll draw out the flavors of garlic, nutmeg, and bay without scorching the milk or butter.
Start with cold water. Adding potatoes to cold, salted water helps them cook evenly from the inside out and prevents mushy edges.
Cook the potatoes whole (if you can). If you have the time, boil the potatoes whole and unpeeled instead of quartering them. It enhances their natural flavor and keeps more of the starch inside, giving you a richer mash. To remove the peel, let the potatoes cool for a few minutes after boiling. The skin will slip off easily with a sharp paring knife, or you can use a ricer, which conveniently leaves the peel behind.
Use a spatula, not a whisk. Folding with a rubber spatula gives you a smooth, silky texture without overworking the potatoes (which can make them gluey).
Warm milk, always. Cold milk shocks the starches and leads to lumpy mash. Warm it gently before combining.
Finish with olive oil, not butter. Pouring in the olive oil last keeps its fruity, peppery flavor intact — and gives the potatoes that signature golden glow.
Taste as you go. The salt level will vary depending on your cheese. Adjust seasoning only after you’ve added the Kefalotiri or Parmesan.

Pro Tip: Leftover mashed potatoes = opportunity. They become pure gold when baked into these cozy leftover pies with puff pastry. Or make these delectable potato fritters with feta!

Serving Suggestions

These olive oil mashed potatoes are incredibly versatile — they fit beautifully on both rustic and elegant tables.

With Greek lemon chicken or pork pot roast – The bright, tangy juices pair perfectly with the creamy texture.
Under a slow-cooked lamb or stifado beef stew – Let those savory sauces sink into the mash.
Alongside grilled fish fillets or garlic shrimp – The olive oil notes tie the flavors together effortlessly.
Topped with cooked vegetables – Try garlicky mushrooms, mushroom stew, caramelized carrots, or crispy Brussels sprouts.
As a simple meal – I often enjoy a bowl topped with extra olive oil, cracked pepper, and a snowfall of Parmesan.