Olive Oil Mashed Potatoes

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Olive Oil Mashed PotatoesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The oil coats the starches in a layer of warm fat and keeps them from becoming gluey.

Serves 6 (serving size: about 1/2 cup potatoes and 1/2 teaspoon olive oil drizzle)


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1 pound Yukon gold potatoes, halved
1 pound medium red potatoes, halved
2 bay leaves
5 tablespoons 2% reduced-fat milk
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons minced fresh chives (optional)


Hands-on: 10 Minutes
Total: 30 Minutes

1. Place potatoes and bay leaves in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat; simmer 20 minutes or until tender. Drain; discard bay leaves.

2. Return potatoes to saucepan. Add milk, 2 tablespoons oil, salt, and pepper; mash to desired consistency. Divide potatoes evenly among 6 plates. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle with chives, if desired.

Created date

September 2015

Nutritional Information

Calories 173
Fat 7.4 g
Satfat 1.2 g
Monofat 5.5 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 1 mg
Iron 1 mg
Sodium 260 mg
Calcium 24 mg