Olive Oil Mashed Potatoes (Edit recipe)

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These are the best mashed potatoes I’ve ever had. We’ve made them for years and it’s become a family recipe of sorts! A lot of credit goes to my step mom for this recipe as that’s where it originated before it evolved in my personal kitchen. There is a lot of room for “leading with your heart” if that’s your normal form of cooking. One way everyone could venture from this recipe is in potato-type. I like to use Yukon gold for skinless mashed potatoes, but sometimes I do red potatoes and leave the skin on!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

6 lb White Potatoes, Larger potatoes should be halved or quartered
0.75 cup Extra Virgin Olive Oil
0.25 cup Salted Butter, Melted
2 Tbsp fresh Thyme, Minced
5 fl oz Plain Greek Yogurt, Approximately a small container
1 cup Heavy Cream (Whipping Cream)
4 tsp Sea Salt
1 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the potatoes, either boil in water until fork tender or utilize the Instant Pot with the trivet. For the Instant Pot you’ll do 10 mins high pressure, 10 mins natural release. You’ll put the olive oil and 1/4 cup water or broth into the bottom BEFORE COOKING. Once finished you remove the trivet and proceed as below. If you boil the potatoes in water on the stove, you’ll simply drain them once fork tender. How long this takes varies based on how small you’ve cut them.
Mix together what I like to call the “mashing ingredients”, which is all that’s left. If you used the Instant Pot, your olive oil will already be in it. I know it’s preferred to melt the butter, but I just let the hot potatoes do that work when we mash.
Mash away! I use a hand masher as a blender of any kind can result in over mashing and cause your potatoes to be pasty. Top with fresh chopped parsley or chives! Enjoy!

Notes

If you don’t want potato skins you can cut a relief around the potato, a shallow cut around the whole potato. Then after they cook, before you mash, you can easily remove the peel rather than spending a lot of time with a peeler beforehand. However, you’ll have to let them cool until you can touch them for this method. We make this entire recipe for serving a large group at Thanksgiving, if you’re simply making it for dinner for a family of four, I’d halve it. Mashed potatoes are always yummier fresh, so you don’t want heaps of leftovers unless you’re making a yummy soup or casserole with them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	338
Fat:	37 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	58 g
Sodium:	1217 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.