Olive Oil Mashed Potatoes
In addition to using extra virgin olive oil, adding garlic to the mix when the potatoes are cooking is a game-changing move! Just mash them together with the potatoes when it's time. Make the potatoes vegan by leaving out the labneh and replacing with a little more oil or almond milk to smooth out the potatoes.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds russet or Yukon gold potatoes
- 3 cloves garlic
- 3 teaspoons kosher salt (plus more for finishing)
- 3-4 tablespoons extra virgin olive oil
- 1/4 cup labneh, Greek yogurt, or plain yogurt
- 1/4 cup milk (any fat content)
Instructions
- 1
Fill a large pot with cold water. Peel and rinse the potatoes, cut them into large chunks, and place them in water immediately. Add the garlic cloves to the pot.
- 2
Salt the water with 3 teaspoons of salt. Bring to a boil and cook over medium high heat the potatoes are tender and a sharp knife tip inserted into them meets no resistance, 20-25 minutes.
- 3
Drain the potatoes. Be sure to get every breath of water out of them by placing the drained potatoes in their pot, then back on the warm burner to let any remaining water steam off. Do this quickly and turn the burner off after 30 seconds.
- 4
Using a potato masher, ricer or hand mixer to mash the potatoes and garlic with 2 tablespoons of the olive oil and the labneh. Continue mashing, adding the milk one tablespoon at a time until smooth. Taste and season with more salt as needed.
- 5
Keep the potatoes warm on low heat until ready to serve. Stir them, then spoon them into a serving dish, drizzle with olive oil, and serve immediately.