Prepare to transform your perception of mashed potatoes with this remarkably distinctive recipe for Olive Oil Mashed Potatoes with Olives. Far from your average side dish, these potatoes offer a truly unique and delicious experience that is bound to captivate anyone with a penchant for olives. What makes them truly special is their entirely dairy-free composition, yet they astonishingly achieve a creaminess and luscious texture that rivals their butter and milk-laden counterparts. As with any culinary masterpiece, the caliber of your ingredients is paramount. For this particular dish, the choice of olive oil is critical; select a high-quality extra virgin olive oil that you would proudly drizzle over salads or use for dipping crusty bread. Feel free to experiment with your favorite flavored olive oils to add an extra layer of complexity and aroma to this already incredible dish!
Olive Oil vs. Cream and Butter: A Lighter, Flavorful Alternative for Mashed Potatoes
Traditional mashed potato recipes often rely heavily on butter and cream to achieve their signature smooth and indulgent consistency. While we certainly appreciate a decadent, creamy mash—like our beloved Parmesan Peppercorn Mashed Potatoes—there are times when we crave a lighter option that’s gentler on the digestive system without compromising on flavor or texture. This is precisely where high-quality olive oil shines as the perfect alternative.
Incorporating olive oil into your mashed potatoes yields a wonderfully silky and velvety result that’s distinctively different yet equally satisfying. The addition of finely chopped olives introduces bursts of intense, savory flavor and a delightful textural contrast with every bite. These little “flavor bombs” will have you reaching for this unique recipe time and again, inspiring creative variations as you explore its versatility. It’s important to note that this isn’t a dismissal of butter; good butter is a culinary joy. However, exceptional olive oil offers a different, equally compelling experience. If you’re a potato enthusiast looking for something new and exciting, these olive oil mashed potatoes are guaranteed to make you a very happy tater-lover.
Mastering the Art of a Silky Smooth Mash
Achieving that coveted silky-smooth consistency in mashed potatoes, regardless of the fat you use, hinges on proper technique and the right tools. Our preferred method involves using a potato ricer or a tamis. These specialized tools efficiently break down the cooked potato flesh into fine, uniform strands, virtually eliminating any lumps and ensuring an incredibly light and airy texture. They prevent the potatoes from becoming gummy, a common pitfall when over-mashing with other methods.
We understand that not everyone has these professional-grade tools readily available in their home kitchen. Don’t worry, you can still achieve a fantastic mash! If a ricer or tamis isn’t an option, you can certainly mash your potatoes using a traditional potato masher, a sturdy fork, or even a stand mixer with the paddle attachment on low speed. The key is to work quickly and gently to avoid overworking the starch, which can lead to a gluey texture. To aid in lump removal and ensure a softer base for mashing, consider cooking your potatoes a little longer than you typically might. The goal is for them to be incredibly tender, easily pierced with a skewer or fork without any resistance, making the mashing process much smoother. This slight overcooking, combined with careful mashing, will help you achieve the desired smooth consistency for these olive oil-infused potatoes.
The Essential Technique: Boiling Peeled Potatoes for Perfect Texture
This recipe for Olive Oil Mashed Potatoes with Olives introduces a specific technique for potato preparation that deviates from many conventional methods, and it’s absolutely crucial for the final outcome. Unlike most other mashed potato recipes, where we often recommend baking potatoes and passing them through a tamis, or gently poaching them with the skin on before peeling and even drying them out in the oven, this particular dish benefits immensely from peeling the potatoes and boiling them directly in water.
The reason behind this specific approach lies in the unique fat content of this recipe. Since we are using olive oil and intentionally keeping the fat level relatively low compared to butter and cream-heavy recipes, the slight water retention from boiling peeled potatoes becomes a desirable attribute. In many other mashed potato contexts, excess water is actively avoided, as it can lead to a watery or bland mash. However, for these olive oil potatoes, a certain level of moisture is essential to prevent them from becoming dry and texturally undesirable. The water helps to create that incredibly silky mouthfeel when combined with the olive oil, ensuring a creamy, luscious consistency without the need for dairy. The peeled potatoes absorb just enough water during boiling to create a wonderfully tender and receptive base for the olive oil, allowing it to emulsify beautifully and produce a truly exceptional dairy-free mash.
Selecting the Finest Ingredients: The Foundation of Flavor
The success of these Olive Oil Mashed Potatoes with Olives hinges critically on the quality of your chosen ingredients, particularly the star components: the olive oil and the olives themselves. Investing in excellent products will elevate this dish from good to extraordinary.
Choosing Your Olive Oil: Opt for a high-quality extra virgin olive oil (EVOO). This isn’t the place for a generic cooking oil. Look for an EVOO with a robust flavor profile that you genuinely enjoy. Think about oils with notes of pepperiness, fruitiness, or a grassy aroma. These complex flavors will infuse into your potatoes, providing depth and character that cannot be achieved with lesser oils. If you have a specialty flavored olive oil, such as garlic-infused or lemon-infused EVOO, this is an excellent opportunity to use it and add another dimension of taste.
Selecting Your Olives: The recipe calls for mixed olives, and this is where you can truly customize the dish to your preference. We highly recommend a combination of Kalamata (black) and Castelvetrano (green) olives. Kalamata olives offer a rich, briny, slightly fruity, and wine-like flavor, while Castelvetrano olives are known for their buttery, mild, and slightly sweet notes. This pairing provides a wonderful balance of intensity and freshness. Ensure your olives are pitted, or pit them yourself, and chop them roughly. The varied salt content of different olive types means you’ll want to taste your mash as you go, adjusting salt levels as needed. Avoid overly soft or watery olives, as they may not contribute the desired textural pop.
The Perfect Potato: While the recipe specifies Yukon Gold potatoes, which are excellent for their naturally buttery flavor and creamy texture, other waxy or all-purpose varieties like red bliss or even russets (if handled carefully to avoid gumminess) can work. Yukon Golds strike a perfect balance, holding their shape just enough while breaking down beautifully into a smooth mash. Their golden hue also adds to the visual appeal of the final dish.
Elevating Your Dish: Variations and Serving Suggestions
Once you’ve mastered the core recipe for these incredible Olive Oil Mashed Potatoes with Olives, don’t hesitate to get creative! This dish serves as a fantastic base for various culinary explorations. Consider incorporating fresh herbs like finely chopped rosemary, thyme, or parsley for an aromatic boost. A hint of lemon zest grated in at the end can brighten the entire dish, while a pinch of red pepper flakes could add a subtle warmth. For an extra layer of savory depth, try folding in a teaspoon of roasted garlic paste with the olive oil. You could also experiment with other Mediterranean additions like finely diced sun-dried tomatoes or a tablespoon of capers for an additional briny kick. Different olive varieties, such as oil-cured black olives or bright green picholine olives, will also introduce their own distinct flavors.
These versatile mashed potatoes pair beautifully with a wide array of main courses. Their robust flavor and creamy texture make them an ideal accompaniment to roasted chicken, grilled fish, or even succulent lamb dishes. For a vegetarian meal, they complement roasted vegetables like asparagus or broccoli rabe exceptionally well, or serve as a luxurious base for a hearty lentil or bean stew. They can also be a standalone star, garnished simply with a final drizzle of high-quality olive oil, a sprinkle of fresh herbs, or a few whole olives for visual appeal. No matter how you choose to serve them, these Olive Oil Mashed Potatoes with Olives are guaranteed to be a memorable addition to your table.
Savor the Flavor!
We genuinely hope you find immense enjoyment in this unique recipe for Olive Oil Mashed Potatoes with Olives! If you decide to give it a try in your kitchen, please don’t hesitate to share your experience by leaving us a comment below. We’d also love to see your culinary creations! Tag us on Instagram @cooking_with_wine so we can admire your delicious results.
Looking for more inspiration? Explore some of our other popular Side Dishes below:
- Hasselback Red Potatoes with Chive Butter
- Parmesan Peppercorn Mashed Potatoes
- Homemade Garlic Fries
- Spicy Cajun Roasted Cauliflower
- Farmhouse Ranch Smashed Potatoes
- Parmesan Herb Asparagus with Prosciutto and Pine Nuts
đź“– Recipe
Olive Oil Mashed Potatoes with Olives
Pin Recipe
10 minutes
45 minutes
Side Dishes
American
4
servings
394
kcal
Ingredients
-
4
medium
Yukon Gold potatoes
peeled (700 g) -
½
cup
mixed olives
rough chopped (70 g)- we like Kalamata (black) and Casteltvetrano (green) -
½
cup
extra virgin olive oil
(165 g) high quality -
1
teaspoon
kosher salt
(or more to taste) -
ÂĽ
teaspoon
white pepper
ground
Instructions
- Cut your peeled potatoes into quarters, or large chunks, and cover by an inch or two with cold water in a large pot. Bring to a boil and then simmer until the potatoes can be pierced with a skewer, fork or knife without resistance. This should take about 45 minutes.
- While the potatoes are cooking, measure out your olive oil and roughly chop your olives. The olives you use could vary in salt content, so tasting along the way will be important.
- When the potatoes are done, drain in a colander and rice them into a bowl. Using a spatula, mix the potatoes while adding Âľ of the olive oil. Fold the potatoes over and over until you achieve a smooth consistency. Add the olives and mix well. If the potatoes are not silky, add the rest of the oil, which you will most likely have to do. If you need more olive oil, add a tablespoon at a time – the potatoes will absorb what you add to a certain point so do this gradually. Add the pepper and taste for seasoning – add the salt (or more than 1 tsp) if needed.
- You can serve at this point and garnish with olives, olive oil, a small amount of chopped fresh herbs or nothing at all!
Nutrition
Calories:
394
kcal
Carbohydrates:
30
g
Protein:
4
g
Fat:
30
g
Saturated Fat:
4
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
22
g
Sodium:
855
mg
Potassium:
723
mg
Fiber:
4
g
Sugar:
1
g
Vitamin A:
70
IU
Vitamin C:
34
mg
Calcium:
30
mg
Iron:
2
mg
olive oil, olives, potatoes
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