Go Back
italian mashed potatoes with olive oil

Italian Olive Oil Mashed Potatoes

This Italian-style mashed potato recipe uses simple, high-quality ingredients like extra virgin olive oil and Yukon Gold potatoes for a smooth, creamy finish. The technique ensures a velvety texture, with an aromatic touch of roasted garlic and a drizzle of olive oil for that perfect Italian touch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Potatoes: 2 pounds Yukon Gold potatoes or Russet for fluffier texture
  • Extra Virgin Olive Oil: 4 tablespoons adjust to taste
  • Salt: 2 teaspoons for cooking water and seasoning
  • Garlic Cloves: 2 roasted (optional for extra flavor)
  • Starchy Cooking Water: 1 cup reserved for texture adjustments
  • Fresh Parmesan or Pecorino: 2 tablespoons optional
  • Fresh Herbs Rosemary or Chives: For garnish (optional)

Method
 

Prepare the Potatoes:
  1. Cut the potatoes into even chunks for uniform cooking. Start by placing them in a pot of cold, salted water.
  2. Bring the water to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 20–25 minutes.
Reserve Cooking Water:
  1. Before draining, save about 1 cup of the starchy cooking water. Set aside for later.
Drain and Dry the Potatoes:
  1. Drain the potatoes thoroughly. Return the drained potatoes to the pot over low heat for 1 minute to allow excess moisture to evaporate.
Mash the Potatoes:
  1. Use a potato ricer or masher to mash the potatoes. Avoid using a food processor as it will make the mash gluey.
Add Olive Oil and Season:
  1. Slowly stream in extra virgin olive oil, stirring gently until the mash is creamy and smooth.
  2. If needed, add reserved cooking water little by little until the desired texture is reached.
Final Touches:
  1. Optionally, stir in roasted garlic or grated cheese for extra flavor.
  2. Taste and adjust salt if needed. Finish with a drizzle of extra virgin olive oil and fresh herbs for garnish.

Notes

  • If you prefer a dairy-free version, skip the cheese and use only olive oil and the starchy cooking water for a lighter, oil-based mash.
  • Yukon Gold potatoes give a velvety texture, but if you want a fluffier mash, use Russet potatoes.
  • This dish pairs beautifully with roasted meats, grilled vegetables, or as a side to braised dishes.