Olive-Oil Mashed Potatoes

Olive oil mashed potatoes are creamy, indulgent, and satisfying. They are seasoned with extra virgin olive oil, butter, milk, nutmeg, bay leaves, and a bit of garlic.

Course Side Dish

Cuisine Greek, International

Prep Time 10

Cook Time 30

Servings

Calories 559kcal

Author by Jenny Skrapaliori Graves

Equipment

potato masher
spatula

Ingredients

1 cup whole milk
2-3 garlic cloves sliced
2 fresh bay leaves
1 teaspoon ground nutmeg
⅓ cup butter
2 lbs yukon gold potatoes
⅓ cup extra virgin olive oil
½ cup kefalotiri cheese or Parmigiano-Reggiano, Pecorino Romano
sea salt
freshly ground pepper

Instructions

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. Let the aromatics 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 (check with a fork; it should pierce through easily), 20 to 30 minutes.
Drain the potatoes in a colander.
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 for a few minutes.
Pour some of the remaining milk into the potatoes. Use the spatula and gently fold them—scrap the sides and bottom of the pot as you go.
Add the olive oil. Gently fold again and add the grated cheese. Add more milk if needed until you reach the desired texture.
Season to taste with sea salt and freshly ground pepper.

Serve

Transfer the potatoes to a large, deep dish or bowl. Drizzle the top with a bit of olive oil and serve.

Notes

If you have time, don't peel and quarter the potatoes; cook them whole and unpeeled. It will add extra flavor.
If you don't like the peel: Remove the potatoes from the pot, and the peel will come off quickly with a sharp paring knife. You can also use a ricer and the peel will stay behind in the ricer.
Since olive oil is one of the primary flavors in this recipe, be sure to buy one labeled “extra-virgin,” which signifies that it comes from cold-pressed or cold-extracted olives.
The potatoes can be made in advance and stored in a resealable container in the refrigerator for up to 3 days. To reheat, use a saucepan with some milk over low, stirring until warmed.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition