Who doesn’t like mashed potatoes? Of course we love them, but everyone wants to be careful about adding too much butter. So try making them the way my nonna used to make them in Italy—with olive oil, or with garlic and olive oil. They’re healthier, and still a favorite at our table.–Lidia Matticchio Bastianich
LC Glug Note
The amount of olive oil suggested below is just that—a suggested amount. Just start with a glug and go from there. What you’re aiming for is a mash that’s smooth, silken, and sumptuous.
Olive Oil Mashed Potatoes
Special Equipment: Potato ricer or food mill
Ingredients
- 1 pound Idaho or Yukon Gold potatoes, scrubbed but not peeled
- Salt
- 1/4 cup extra-virgin olive oil, or to taste
- Freshly ground pepper, preferably white
Directions
- 1. Place the potatoes in a large saucepan and add enough cold water to cover them by a few inches. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape. Drain the potatoes and let stand until cool enough to handle.
- 2. Peel the potatoes and pass them through a potato ricer or a food mill. (You can instead mash them with a handheld potato masher.) Gently stir in the olive oil and season with salt and pepper to taste. Serve hot.
Garlic and Olive Oil Mashed Potatoes Variation
- Pour the olive oil in a large skillet, add 3 whole peeled garlic cloves, and heat over medium-low heat until the garlic is softened and toasty at the edges. Gently stir the garlic cloves into the mashed potatoes along with the olive oil, warning guests as to the presence of whole cloves of garlic.
Recipe Testers Reviews
One word that sums up this recipe: luscious. Leave it to master Italian chef Lidia Bastianich to share what comes out to be some of the best mashed potatoes I’ve ever tried. Seriously, I don’t just say that. The recipe comes together simply and is very easy to double or triple, depending on how many people you’re serving. I used 2 standard Idaho potatoes, which boiled for around the 30-minute mark. Peeling was a snap but I’d recommend scoring the potato skin with an “x” on each tip before boiling for even easier removal. I’m thinking that this recipe might even replace my famous twice-cooked mashed potatoes for Thanksgiving. Yes, these are that good.
Perfect, light, and delicate mashed potatoes. Such a nice change from the heavy cream and butter version. I couldn’t imagine olive oil in place of butter and my family was hesitant to try them, but it was a hit with everyone!
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I made the garlic mashed or as I called it smashed potatoes. I grind the garlic with the olive oil so that infuses and pour it over foil baked or gril baked potatoes…very yummy!!
Maria, that sounds wonderful. Just a tip: Don’t let the raw garlic sit in the oil for more than a few hours. It can create botulism because there’s no air or acid in the oil. What I do is heat the oil until the garlic is sizzling, let it cool. and toss out the garlic. Then if you want you can add raw garlic to the potatoes, add the oil, and eat. Safely.
I love Lidia’s recipes. She does things up right. Garlic in mashed potatoes is just a must for me. Olive oil is not something I’ve done so I need to take this for a test drive. I have a feeling I’ll love it.
I have a feeling, too, Kim Bee that you’ll be smitten with the results. But do let us know all the same….
Dial this recipe up a notch by adding a bit of lemon zest and lemon juice, will knock your socks off.
What a wonderful suggestion, Julie. Thanks!