Olive Oil Mashed Potatoes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These olive oil mashed potatoes offer a sophisticated, dairy-free alternative to the traditional buttery classic. By using a high-quality extra-virgin olive oil, you infuse the dish with a rich, fruity depth that complements the natural earthiness of the Yukon Gold potatoes. This technique results in a remarkably silky texture that feels indulgent while remaining entirely plant-based, making it an excellent choice for a variety of dietary requirements.
As a versatile vegan side dish, this mash is perfect for Sunday roasts or as a base for roasted Mediterranean vegetables. The secret lies in using the starchy cooking water to emulsify the oil, ensuring the potatoes are light rather than heavy. It is a heart-healthy, homemade staple that brings a touch of Mediterranean flair to your dinner table.
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Ingredients for Olive Oil Mashed Potatoes
900g Yukon Gold potatoes, cut into 2-inch chunks
80ml extra-virgin olive oil
a potato ricer or food mill
How to make Olive Oil Mashed Potatoes
Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 240ml cooking water and drain potatoes.
Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoons pepper, and salt to taste.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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