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Olive Oil-Whipped Potatoes

Olive Oil-Whipped Potatoes

Chef John des Rosiers cuts potatoes into thin, uniform pieces so they'll cook quickly and evenly. We've called for a potato masher (which most people have in their kitchens), but for the fluffiest, most finely textured potatoes, use a ricer, as des Rosiers does in the photo above.

Cooking Light OCTOBER 2005

  • Yield: 10 servings (serving size: about 3/4 cup)


  • 4 pounds large baking potatoes, peeled
  • 2/3 cup warm half-and-half
  • 1/4 cup extravirgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper


Cut each potato lengthwise into quarters; cut each quarter crosswise into 1/4-inch-thick pieces. Place potatoes in a Dutch oven; cover with warm water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.

Drain potatoes; let stand 5 minutes. Return potatoes to pan. Add half-and-half and remaining ingredients; mash with a potato masher until desired consistency.

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 36.9g
  • Fiber: 3.3g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 371mg
  • Calcium: 36mg

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Olive Oil-Whipped Potatoes Recipe