Olive Oil Mashed Potatoes
Creamy, rustic mashed potatoes enriched with extra-virgin olive oil, infused with gently sautéed garlic, and finished with bright, fresh chives. A lighter, more flavorful take on classic mash — perfect with roasted meats, fish, or vegetables.
Ingredients
- 2 pounds Yukon Gold or other yellow potatoes, peeled (or leave some skin on for rustic texture)
- ¼ cup Wildly Virgin olive oil (Verde recommended)
- 6 cloves garlic, finely sliced or smashed
- 1 large handful fresh chives, finely chopped
- 1–1½ tsp salt (to taste)
- Freshly ground black pepper
Directions
Cook the potatoes: Boil potato chunks in salted water until very tender, then drain well, reserving one cup of cooking water.
Infuse the olive oil: While the potatoes cook, warm the olive oil in a small pan over low heat. Add the garlic and gently cook until fragrant and lightly golden, 3–4 minutes. Do not brown the garlic. Remove from heat.
Mash: Mash the potatoes, pour over the garlic-infused oil, and mix. Add splashes of cooking water until creamy. Season with salt and pepper.
Finish with Chives: Fold in chopped chives, garnish with a little more, and drizzle with olive oil to serve.
Recommended With
