Olive Oil Mashed Potatoes Are the Best

Olive oil mashed potatoes photo credit Rebecca Frey

I'm an unabashed lover of mashed potatoes. Homemade mashed potatoes with big pools of melted butter; fancy restaurant-style smashed potatoes; the diner kind served with an ice cream scoop; even "just add water" instant potatoes. I didn't think I could love mashed potatoes any more than I already do, but then I met olive oil mashed potatoes.

In addition to creating a unique flavor profile, olive oil offers a dairy-free and vegan-friendly alternative to traditional butter. (To make vegan olive oil mashed potatoes, replace the whole milk in this recipe with vegetable broth.) It's also my favorite ingredient substitute when a mashed potato craving hits, but I don't have butter in the fridge.

These olive oil mashed potatoes balance smooth, fruity olive oil with tender gold potatoes, oven-roasted garlic, and just the right amount of fresh rosemary. They're thick and creamy, easy to prepare, and—for a mashed potato fan like me—practically impossible to resist.

Which Is the Best Olive Oil to Use for Mashed Potatoes?

Arbequina Seasons Extra Virgin Olive OIl

I developed this recipe with Seasons Arbequina extra virgin olive oil. Made in Jaen, Spain, this 2024 new harvest Spanish olive oil boasts "spicy, green, and herbal notes...and subtle hints of nuttiness, butteriness, and delicate tropical fruit," which complement the buttery gold potatoes without overpowering the rosemary and roasted garlic. According to Soraya Aguilar, co-founder and President of Seasons Olive Oil & Vinegar, "This extra virgin olive oil brings a delicate fruitiness and smooth texture, making it a perfect substitute for butter while enhancing the natural sweetness and creaminess of the potatoes."

Sancho and La Tourangelle olive oils

For another option, try a smooth, fruity oil like La Tourangelle's organic Andalusian extra virgin olive oil or Sancho Food's Arbequina extra virgin olive oil. And in a pinch, any mild, good-tasting extra virgin olive oil will work—my taste-testers gobbled up a batch of these mashed potatoes made with a readily available supermarket brand. Regardless of which olive you use, it’s essential to check the date on the bottle. According to Aguilar, when making mashed potatoes "the key point is to use a super-fresh EVOO."

Flavored Olive Oil Mashed Potatoes

Mashed potato ingredients photo credit Rebecca Frey

• Garlic

• Rosemary 

• Herbal

• Mild

For depth of flavor, I recommend replacing all or part of the oil in this recipe with an infused olive oil. Some suggestions include:

Swap the roasted garlic for a garlic-infused olive oil, such as Saratoga Olive Oil Company's garlic oil. This convenient shortcut makes it easy to prepare garlic mashed potatoes without taking the time to roast and cool a whole head of garlic. And for extra-garlicky potatoes, double up by adding garlic oil and roasted garlic.

Enhance the rosemary flavor with a rosemary-infused oil from Georgetown Olive Oil Company or Seasons Olive Oil & Vinegar. Says Aguilar of Seasons rosemary infused Aromatizado oil, "This infused oil is made by crushing fresh rosemary with olives [so] it delivers a pure, natural essence of rosemary that permeates the gold potatoes in a way dried or fresh rosemary alone cannot."

Make herby mashed potatoes with an infused blend like Saratoga Olive Oil Company's Tuscan herb (oregano, basil, garlic, and rosemary) or Seasons Herbes de Provence (thyme, marjoram, rosemary, and lavender) olive oil. To further highlight the herbal notes, add parsley or thyme instead of rosemary, or use a combination of chopped fresh herbs.

For a less intense flavor, use one part infused oil, such as garlic or rosemary, and one part mild extra virgin oil.

Serving Suggestions

Mashed potatoes are a classic side dish with meat. But they also work well with a meatless main. Serve as a side along with oil-roasted vegetables, such as carrots, green beans, or Brussels sprouts. You can double or triple this recipe to feed a crowd.

Refrigerate olive oil mashed potatoes in an airtight container for up to 3 days. Reheat in the microwave or repurpose the leftovers for mashed potato cakes or as the topping for a shepherd's pie.

Olive Oil Mashed Potatoes Recipe

Olive oil mashed potatoes with garlic and rosemary photo credit Rebecca Frey

Makes 4-6 servings

Ingredients

For the roasted garlic:

1 head garlic

1 tablespoon extra virgin olive oil

For the mashed potatoes:

2 1/2 pounds gold potatoes, peeled and cubed (about 7 cups cubed potatoes)
1/3 cup extra virgin olive oil, plus more to garnish

1/3 cup whole milk or vegetable broth, plus more to adjust consistency

1 teaspoon kosher salt, or to taste
Ground black pepper, to taste

1 teaspoon finely minced fresh rosemary, plus more to garnish

Directions

For the roasted garlic:

Roasted garlic photo credit Rebecca Frey

Preheat oven to 400°F (205° C). Line a small tray with foil.

With a sharp chef's knife, remove the top of the garlic head, revealing the tops of the cloves.  Place trimmed garlic on prepared tray and drizzle with olive oil. Wrap the foil around the garlic head, using your hands to seal the pouch at the top.

Roast for 40-45 minutes, or until fragrant, soft, and golden brown. 

Unwrap and set aside to cool while you prepare the potatoes. Note: The garlic will take about 30 minutes to completely cool. (Do not try to squeeze the garlic immediately, or you'll burn your hands—I learned this lesson the hard way!) For a shortcut, substitute garlic-infused olive oil in lieu of the roasted garlic.

For the mashed potatoes:

Add the cubed potatoes to a large pot of salted water. Bring to a boil. Cook over medium-high heat until potatoes are fork-tender, about 10 minutes. Remove from heat and pass through a colander to drain.

Return cooked potatoes to pot. With a potato masher or pastry blender, mash the potatoes until no large chunks or pieces remain.

With your fingers, squeeze the bottom of the roasted garlic head to release a soft, thick paste. Add paste to the mashed potatoes, along with the extra virgin olive oil, whole milk (or vegetable broth), kosher salt, ground black pepper, and minced rosemary. 

With a hand mixer, mix on medium-high speed until smooth and creamy, about 1 minute. If necessary, add an extra splash milk or broth to adjust the consistency. Season with salt and pepper to taste. 

Scoop into a serving bowl and garnish with additional minced rosemary and a drizzle of olive oil. Serve immediately.

Store leftover olive oil mashed potatoes in an airtight container in the refrigerator for up to 3 days.