Olive Oil Mashed Potatoes

Posted by Alexa Ketterling


  • 4 lbs. Yukon Gold or creamer potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup senza fina olive oil, plus more for drizzling
  • 2 cloves garlic, gently smashed and peeled
  • 2 sprigs fresh rosemary
  • 2 1-inch-wide strips lemon zest
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. chopped fresh flat-leaf parsley



  • In a large pot, add enough cold water to cover the potatoes by 1 inch. Add 1 tbsp. salt. Bring to a boil and cook until very tender, 12 to 15 minutes.
  • Meanwhile, in a small saucepan, heat 2/3 cup oil, the garlic, rosemary, lemon zest, crushed red pepper, and 1/8 tsp. salt over low, stirring occasionally, until bubbling, 1 to 2 minutes.
  • Reserve 1 cup of the potato cooking water; drain the potatoes. Push the potatoes through a potato ricer back into the pot, or return the potatoes to the pot and mash with a potato masher. Strain the oil mixture into the potatoes and add 1/2 cup of the reserved cooking water, mixing in more cooking water if the potatoes are too thick; season. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with the parsley.

Topics: Olive Oil

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