Mashed Potatoes with Garlic and Olive Oil

The Mediterranean take on mashed potatoes, intensely flavored with extra-virgin olive oil and garlic instead of dairy products such as butter or milk.

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Mashed Potatoes with Garlic and Olive Oil

  • Servings: about 6
  • Difficulty: easy
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  • 2 lbs russet potatoes, unpeeled
  • 5 garlic cloves, minced
  • salt and pepper
  • 10 tablespoons of good-quality extra-virgin olive oil
  • 2 teaspoons of lemon juice


  1. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Reduce the heat to medium-high and let simmer until potatoes are cooked through and tender, 40 – 45 minutes.

  2. Meanwhile, place 1 minced garlic clove on a cutting board and sprinkle with 1/8 teaspoon of salt. Using the flat side of a chef’s knife (it has a wide, long blade), drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into a smooth paste. Transfer the garlic paste to a small bowl and set aside. Cook the remaining garlic and 4 tablespoons of oil in a small saucepan over low heat, stirring constantly, until garlic foams and is soft, fragrant and golden brown, ca. 5 minutes. Transfer the oil – garlic mixture to the bowl with the raw garlic paste.

  3. Drain the potatoes and set a potato ricer over the now-empty pot. Using a paring knife peel the potatoes and process them through the ricer into the pot (if you don’t have a ricer mash the potatoes thoroughly with a potato masher).

  4. Add lemon juice, about 2 teaspoons of salt, 1/2 teaspoon of pepper, and the remaining 6 tablespoons of olive oil to the bowl with the garlic mixture and whisk to combine. Fold mixture into mashed potatoes and serve.


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