These Olive Oil Mashed Potatoes with Olives offer a fresh, flavorful twist on a classic side dish. If you enjoy the briny, fruity notes of olives, this dairy-free mash will quickly become a favorite. The potatoes turn out silky and smooth thanks to a generous, high-quality extra virgin olive oil. For best results, choose an olive oil you enjoy for drizzling or dipping; a lightly flavored or peppery oil will add distinctive character. The chopped olives provide concentrated bursts of flavor, making each bite interesting without overpowering the potatoes.
Olive Oil vs Cream and Butter in Mashed Potatoes
Traditional mashed potatoes often rely on butter and cream for richness and a velvety texture. Replacing those dairy ingredients with extra virgin olive oil produces a lighter, yet still luscious, result. Olive oil brings depth, fruitiness, and a glossy finish that complements potato flavor rather than masking it. This approach is especially useful for those seeking a dairy-free option or a more Mediterranean profile.
The technique matters: with the right potato variety and proper mashing, olive oil coats the potato starch to create a silky mouthfeel. Adding chopped olives introduces salty, savory pockets that contrast beautifully with the mild, creamy potato. You can experiment with different olive varieties—Kalamata for bold, briny notes or Castelvetrano for a milder, buttery green olive—depending on the flavor intensity you prefer.
How to Get a Smooth Mash
To reach a smooth, lump-free texture, a potato ricer or tamis is ideal because they produce uniform, airy potato strands. If you don’t own either tool, use a sturdy potato masher and press or a fork to break the potatoes down thoroughly, then beat gently with a spoon or spatula to achieve a consistent texture. Whipping can add air but may also make potatoes gluey if overdone—work gently.
Cooking the potatoes a touch longer than usual can help them become super tender and easier to mash. Start with cold water and bring the potatoes to a gentle simmer so they cook evenly. Then drain well, and immediately process or mash while still hot; hot potatoes absorb olive oil more readily and yield a silkier finish.
Boiling Potatoes without Skin is Necessary in this Recipe
For this particular olive oil mash, peeling the potatoes before boiling is recommended. The peeled potatoes cook more uniformly and retain a bit more surface moisture, which helps balance the lower fat content compared to butter-based mashes. In recipes that rely on higher fat or baking methods, leaving the skin on or roasting can be preferred, but here the brief extra water content prevents dryness and helps the olive oil integrate smoothly.
If you prefer alternative methods—baking, slow poaching, or steaming—be aware the final texture may differ. The key goal is tender, well-cooked potatoes that mash easily without lumps.
Enjoy!
We hope you love these Olive Oil Mashed Potatoes with Olives. They pair well with roasted meats, grilled fish, or a simple green salad for a balanced meal. Garnish with a drizzle of extra olive oil, a few whole or halved olives, or a sprinkle of chopped fresh herbs such as parsley or chives to brighten the plate. Leftovers reheat well gently in a skillet with a splash of olive oil or in the oven covered to retain moisture.
Serving tips: present the mash warm, and add any additional salt only after tasting since olives vary in saltiness. If you want more richness without dairy, add a tablespoon of high-quality olive oil at a time until you reach your preferred creaminess.
Below are the full recipe details, ingredients, and step-by-step instructions for easy reference.
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📖 Recipe
Olive Oil Mashed Potatoes with Olives
Ingredients
- 4 medium Yukon Gold potatoes, peeled (about 700 g)
- ½ cup mixed olives, rough chopped (about 70 g); Kalamata and Castelvetrano work well
- ½ cup extra virgin olive oil (about 165 g), high quality
- 1 teaspoon kosher salt, or more to taste
- ¼ teaspoon ground white pepper
Instructions
- Cut the peeled potatoes into quarters or large chunks. Place in a large pot and cover with cold water by an inch or two. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and can be pierced easily with a fork or knife, about 45 minutes depending on size.
- While the potatoes cook, measure the olive oil and roughly chop the olives. Since olives vary in saltiness, plan to taste and adjust seasoning at the end.
- Drain the potatoes thoroughly in a colander, then rice them or mash while hot into a large bowl. Using a spatula, fold in about three quarters of the olive oil, working until the potatoes become smooth and silky. Fold in the chopped olives and mix evenly.
- If the mash is not yet silky, add the remaining olive oil a little at a time (about 1 tablespoon increments) until you reach the desired consistency. Season with white pepper and taste for salt, adding more if needed.
- Serve warm. Garnish with a drizzle of olive oil, a few olives, or a small sprinkle of fresh herbs if desired.