Olive Oil Mashed Potatoes 
Difficulty: Beginner  |  Prep Time: 40 Minutes  |  Serves 8-12

  • 6 pounds large Yukon Gold potatoes
  • ¼ cup kosher salt
  • ½ cup extra virgin olive oil
  • ½ cup whole milk
  • Kosher salt and freshly ground black pepper to taste

Peel the potatoes and cut into 2-inch dice. Place in a large stockpot and cover the potatoes with at least 2 inches of cold water. Add the salt and bring the potatoes to a simmer. Do not allow to boil. Simmer the potatoes until fork tender, about 20 minutes.

Strain the potatoes through a colander, reserving one cup of the salted cooking water. Allow the potatoes to cool in the colander for 2 minutes.

Warm the olive oil in a small pan over low heat. Process the potatoes through a food mill or ricer. Folding with a spatula or large spoon, mix in the warm olive oil, milk and enough reserved cooking water to make the potatoes thick and creamy. DO not over-mix as it will become gluey. Adjust seasoning as needed and serve hot.

Recipe by Draeger’s Cooking School

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