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, Mediterranean

Prep Time 10

Cook Time 30

Servings

Calories 559kcal

Author by Jenny Skrapaliori Graves

Equipment

potato masher
spatula

Ingredients

1 cup whole milk (240 ml)
2-3 garlic cloves sliced
2 fresh bay leaves
½ teaspoon ground nutmeg
⅓ cup butter (75 g)
2 lbs yukon gold potatoes (900 g)
⅓ cup extra virgin olive oil (80 ml)
½ cup kefalotiri cheese 50 g) or Parmigiano-Reggiano, Pecorino Romano
1 tablespoon sea salt, for the cooking water + ½ teaspoon sea salt, plus more to taste
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 cold 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—scrape the sides and bottom of the bowl.
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, cook the potatoes whole and unpeeled instead of quartering them, it adds extra flavor to the mash. Once cooked, let them cool slightly, then peel them with a sharp paring knife. You can also use a ricer, which conveniently leaves the peel behind.
Yukon Gold potatoes have a thin, edible peel. Scrub them well, removing any hard or discolored spots. Boil and mash them with their skins on — it adds wonderful texture and earthy flavor.
Since olive oil is one of the primary flavors in this recipe, choose a high-quality extra virgin olive oil labeled “cold-pressed” or “cold-extracted.” Its fruity, peppery notes are essential to the flavor.
You can make the mashed potatoes in advance and store them in a resealable container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of milk over low heat, stirring until warmed through and creamy again.
Nutmeg. Half a teaspoon is more than most mashed potato recipes call for, and that's deliberate — it's what gives these their warmth and keeps the olive oil and Kefalotiri from tasting flat. If you're grating it fresh rather than using pre-ground, start with half and taste; freshly grated nutmeg is markedly stronger.
Check the dairy-free version in the post.

The nutritional information provided is an estimate based on available ingredients and preparation. Actual values may vary.

Nutrition