Our olive oil mashed potatoes are creamy, indulgent, and satisfying. Seasoned with extra virgin olive oil, butter, milk, nutmeg, bay leaves, and a bit of garlic, our mashed potatoes are truly delicious.

If you’re a fan of our delicious Olive Oil Mashed Potatoes, you’re in for a treat with our Potato Fritters, Lemon Roasted Potatoes, and Crispy Country Fries!

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

Mashed potatoes are a favorite comfort food for many reasons. It is true, there isn’t a traditional Greek recipe for mashed potatoes. In the old days, boiled potatoes would just be mashed with a fork and get a light seasoning of salt and a drizzle of olive oil. They wouldn’t be served as a side dish but as a quick meal for a child with a sensitive tummy. Now, thank fully, we all enjoy creamy mashed potatoes with stews, roasts, and lemony sauces and, like me, in a bowl with a generous sprinkle of parmesan.

Why this recipe sings

It’s a different, delicious take on mashed potatoes. The extra virgin olive oil, nutmeg, garlic, and bay leaves add an earthy, umami flavor to the dish. The potatoes are smooth and creamy and pair well with a variety of dishes.
It’s easy. The whole dish has a quick prep and it only takes about 40 minutes.
It’s versatile. The recipe can be further customized with different herbs, or cheese to suit various tastes. To make these mashed potatoes vegan skip the milk, butter and cheese entirely and only use the olive oil.

Here is what you need

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

Yellow potatoes—like Yukon gold. They have a thin skin that is perfectly edible. Their flesh is creamy and flavorful.
Extra virgin olive oil—always use good quality olive oil. Avoid Mediterranean blends; they are fake and use dubious oils. Check our olive oil guide for more.
Milk—whole milk is always best. Use nut milk to make this recipe vegan.
Bay leaves—they add an earthy, woody aroma to the milk and by extend to the potatoes.
Nutmeg—I love its woody, comforting aroma.
Butter—the key ingredient to most mashed potato recipes can be used here or not at all. I like to add a bit of salted butter for that extra creaminess.
Kefalotiri cheese— this Greek salty hard cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese. It suits and complements the olive oil flavor very well.

How to make olive oil mashed potatoes

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

In a saucepan over medium-high heat, bring the milk, butter, nutmeg, sliced garlic and bay leaves to a simmer. Turn off the heat and cover, allowing the aromatics to infuse the milk and butter while the potatoes cook.

Fill a large pot with water.
Scrub the potatoes clean, cut them into large cubes and add them to the pot with a generous pinch of sea salt.
Cook until the potatoes are fully done.

Milk being poured over mashed potatoes and a masher.

Remove the bay leaves and garlic from the milk.
Add the potatoes to a bowl. Pour half of the milk over them, and use the masher to break and mash them.

Milk being poured over mashed potatoes and a spatula.

Pour some of the remaining milk into the potatoes. Use a spatula and gently fold the potatoes, scraping the sides and bottom of the pot. The spatula method is excellent for smooth, creamy mashed potatoes.

Olive oil being poured over mashed potatoes and a spatula.

Add the olive oil and continue to fold.

Grated cheese over mashed potatoes and a spatula.

Add the grated cheese and gently fold again until you reach the texture you prefer.
Season potatoes to taste with sea salt and freshly ground pepper.

Drizzle some olive oil on top and serve.

Tips

If you have the time, consider cooking the potatoes whole and unpeeled instead of quartering them. This will enhance the flavor.
If you prefer to remove the peel, take the potatoes out of the pot and cool for a few moments. The skin will easily come off when you use a sharp paring knife. Alternatively, you can use a ricer, which will leave the peel behind.
You can prepare the potatoes in advance and store them in a resealable container in the refrigerator for up to three days. To reheat, place them in a saucepan with some milk over low heat, stirring until warm.