Mashed Potatoes With Olive Oil Recipes

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MASHED POTATOES WITH GARLIC-OLIVE OIL



Mashed Potatoes with Garlic-Olive Oil image

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 pounds red potatoes, quartered
1/2 cup olive oil
2 garlic cloves
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup 2% milk
3 green onions, chopped
3/4 cup grated Parmesan cheese, optional

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

OLIVE-OIL MASHED POTATOES



Olive-Oil Mashed Potatoes image

These easy-to-make mashed potatoes are smooth and creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

1 1/2 pounds waxy potatoes (4 medium)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup skim milk

Steps:

  • Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
  • Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.

Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

Steps:

  • Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
  • Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

MASHED POTATOES WITH OLIVE OIL AND HERBS



Mashed Potatoes with Olive Oil and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh basil
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh tarragon
Freshly ground black pepper

Steps:

  • In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
  • Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 baking potatoes (each about 8 ounces)
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
  • Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.

OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)



Olive Oil Mashed Potatoes (Lidia Bastianich) image

Make and share this Olive Oil Mashed Potatoes (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb yukon gold potatoes or 1 lb idaho potato, scrubbed but unpeeled
salt
1/4 cup olive oil
fresh ground pepper, preferably white

Steps:

  • Pour enough water over the potatoes in a large pot to cover them by three fingers.
  • Season the water with salt; bring to a boil.
  • Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
  • Drain potatoes and let stand until cool enough to handle.
  • Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
  • Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
  • *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
  • Remove pan from heat and cool to room temperature before adding to the riced potatoes.
  • *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
  • Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

Nutrition Facts : Calories 218.1, Fat 13.6, SaturatedFat 1.9, Sodium 4.8, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1

MASHED POTATOES WITH OLIVE OIL



Mashed Potatoes with Olive Oil image

This mashed potato recipe is dairy-free.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 4

3 1/2 pounds small Yukon gold potatoes
Coarse salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper

Steps:

  • Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.

Provided by Mamas Kitchen Hope

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs yukon gold potatoes
2 teaspoons salt
1/3 cup extra virgin olive oil
salt and pepper (optional)

Steps:

  • Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
  • Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
  • Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
  • Force potatoes through a ricer into pot containing warmed olive oil.
  • Gently fold in cooking water, stirring only if needed to combine.
  • Taste and season with more salt and some fresh cracked black pepper, if desired.

Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1172.2, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2

MASHED POTATOES WITH EXTRA-VIRGIN OLIVE OIL



Mashed Potatoes with Extra-Virgin Olive Oil image

Categories     Potato     Side     Christmas     Thanksgiving     Quick & Easy     Fall     Winter     Boil     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 2

6 large baking potatoes (about 4 1/2 pounds), peeled, cut crosswise into thirds
7 tablespoons extra-virgin olive oil, divided

Steps:

  • Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.)
  • Transfer potatoes to large bowl. Drizzle with remaining tablespoon olive oil and serve.

OLIVE OIL MASHED POTATOES WITH PANCETTA



Olive Oil Mashed Potatoes with Pancetta image

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and cubed
3 slices pancetta or bacon, chopped
1 tablespoon plus 1/4 cup olive oil, divided
4 garlic cloves, minced
1/3 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.

Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MASHED POTATOES FLAVORED WITH OLIVE OIL



Mashed Potatoes Flavored With Olive Oil image

Provided by Pierre Franey

Categories     dinner, easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds Idaho or Washington potatoes, peeled and cut into 2-inch cubes
2 cups milk or enough to cover
Salt to taste
1/2 cup heavy cream
1/3 cup olive oil
Freshly grated nutmeg to taste
Freshly ground pepper to taste

Steps:

  • Place the potatoes and milk, salted to taste, in a large saucepan. Bring to a boil. Reduce to a simmer, cover and cook 25 minutes.
  • Strain the potatoes and reserve the milk. Put the potatoes through a food mill or ricer, and transfer to a large saucepan.
  • Heat the cream and olive oil in a small saucepan, and add them to the potatoes, stirring well with a wooden spatula. To obtain a looser consistency, stir in some of the reserved hot milk. Season with grated nutmeg, salt and freshly ground pepper. Serve hot.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Categories     Potato     Side     Vegetarian     Quick & Easy     Winter     Vegan     Chive     Boil     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb large boiling potatoes
1 tablespoon plus 1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives (optional)

Steps:

  • Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
  • Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.

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Top Asked Questions

How do you mash potatoes to make mashed potatoes?
Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.
How to cook potatoes with olive oil?
Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat. Force potatoes through a ricer into pot containing warmed olive oil. Gently fold in cooking water, stirring only if needed to combine. Taste and season with more salt and some fresh cracked black pepper, if desired.
What are the ingredients in olive oil mashed potatoes?
Our Olive Oil Mashed Potato Recipe is easy enough to make any night of the week since it uses only 5 flavor-packed ingredients. Olive oil and Parmesan Chicken Brodo replace traditional milk and butter. Garlic and bay leaf give these potatoes a flavorful twist.
How to cook potatoes and garlic on the stove?
Preparation. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes. Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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