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American·Side Dish

Olive Oil Mashed Potatoes

A light, fluffy, and naturally vegan side dish that swaps traditional butter for high-quality extra virgin olive oil. By cooking the potatoes with plenty of salt and smashed garlic, you create a complex, creamy mash that is arguably more interesting than the dairy-based original.

Prep

10m

Cook

30m

Total

40m

Serves

6

Method

  1. 01

    Peel the Russet potatoes using long, confident strokes. Cut the potatoes into halves, then stand them on their flat sides to cut into uniform quarters.

    Step 1
    Watch · 0:30
  2. 02

    Place the quartered potatoes into a large saucepan and cover with cold water by about an inch. Add 2 tablespoons of kosher salt and the smashed garlic cloves.

    Step 2
    Watch · 1:28
  3. 03

    Bring the pot to a boil over medium-high heat. As soon as it reaches a boil, reduce the heat to medium-low to maintain a steady simmer. Cook for 25 to 30 minutes until very tender and borderline overcooked.

    Step 3
    Watch · 2:40
  4. 04

    Drain the potatoes thoroughly and return them to the pot (or a large bowl). Use a potato masher to mash the potatoes until completely smooth.

    Step 4
    Watch · 3:52
  5. 05

    Switch to a whisk or an electric hand mixer. Gradually whip in the olive oil (roughly 1/4 cup per pound of potatoes) until the mixture is light, fluffy, and creamy.

    Step 5
    Watch · 4:18
  6. 06

    Taste and adjust with additional salt if needed. Transfer to a serving bowl, create a textured surface with a spoon to catch the oil, and finish with a final drizzle of extra virgin olive oil.

    Step 6
    Watch · 5:40

From Chef John

  • “Peel these with long confident strokes.”
  • “You are after all the Sir Arthur Conan Doyle of your mashed potatoes.”
  • “I really do think we want some nooks and crannies, some peaks and valleys, some particles and waves.”