Yukon Gold Mashed Potatoes with Olive Oil

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My favorite olive oil mashed potato recipe is one that I’ve cooked for my family for years. This method makes a batch of wholesome mashed potatoes made without butter, cow’s milk or cream. They taste like the essence of potatoes!

First, let me tell you I grew up LOVING my mom’s old-fashioned homemade mashed potatoes. She would whip boiled cubes of Russet potatoes in a stand mixer, adding loads of melted butter and scalded (hot) whole milk. Those mashers were so soft and smooth it was almost like eating buttery clouds.

Mashed potatoes without dairy

I had to come up with an alternative to my mother’s recipe because a few of my family members have sensitivities to milk and butter.

I’ve tested so many batches of mashed potatoes, replacing milk and butter with other liquids and fats — almond milk (and other non-dairy milks), vegan butters, vegetable/chicken stock and even coconut milk. I always felt the flavor was off.

Instead of milk and butter, I settled on simply using the salted potato cooking water to lubricate the potatoes when they’re mashed. They taste simply of potatoes and olive oil.

Ingredient list

• Potatoes: My top choice are yellow medium-starch potatoes, like Yukon gold, which are also what I use to make my roasted yellow potatoes. They have a higher water content compared to baking (Russet) potatoes and will soak up all the flavor of your olive oil, which means lighter mashed potatoes.
• Water: The water the potatoes are cooked in helps to lighten the texture. That cooking water is loaded with natural potato starch and since the water is seasoned with a generous amount of salt, it’s tasty, too.
• Salt: Use kosher salt or sea salt.
• Extra virgin olive oil: The olive oil doesn’t need to be super-fancy, but do use a good one. Choose your go-to brand of extra-virgin olive oil — just taste it first to be sure the oil tastes fresh and delicious.

Make them smooth or chunky

• I like to keep the skin on for extra flavor and a rustic feel, so I usually coarsely mash them with a handheld potato masher for a soft but chunky texture.
• If you enjoy a smoother mashed potato texture, peel the potatoes before cooking. Once they’re cooked, puree them with a potato ricer or food mill, or put them in a stand mixer and beat until smooth (but don’t use a food processor, which will turn them into paste.)

Serve them up!

• To partner with another veggie side dish, try caramelized roasted Brussels sprouts.
• Mashed potatoes are the classic base for the lemony sauce in my homemade chicken piccata recipe.

Customize your mashers with additional toppings or mix-ins. Try one or more of these ideas:

• Grated cheese, such as Parmesan, Asiago or pecorino Romano
• Roasted garlic cloves, mashed and stirred into the hot potatoes.
• Chopped fresh herbs like rosemary, basil or parsley.
• Don’t forget adding another good drizzle of olive oil over the top!

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Yukon Gold Mashed Potatoes with Olive Oil

Karen Tedesco

My favorite olive-oil mashed potato recipe, the one that I've made for years and years. This method makes a batch of wholesome mashed potatoes made without butter, cow's milk or cream. They taste like the essence of potatoes!

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5 from 8 community reviews

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Vegetarian

Servings 6

Equipment

6 quart or larger pot

Large mixing bowl

Potato masher or ricer

Ingredients

• ▢ 2 ½-3 pounds (1.15 kg) small Yukon or yellow waxy potatoes
• ▢ 3 tablespoons (45 g) kosher salt or flaky sea salt, plus more to taste
• ▢ 5 quarts (4.75 l) water
• ▢ ⅓ cup (80 ml) extra-virgin olive oil, plus more for serving

US Customary – Metric

Instructions 

• Prep the potatoes: Wash them, and trim off any eyes or damaged skin. Peel if you prefer smoother mashed potatoes. Slice them so they're all about the same size, about 2-inches in diameter. Leave them whole if they're golf-ball size.
• Put the potatoes in a large pot of water and add 3 tablespoons of the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork tender, but not falling apart, 20-25 minutes.
• Scoop out 2 cups of the cooking water, then drain the potatoes and transfer to a large bowl. Pour the olive oil over and 1 cup of the cooking water. Mash them with a handheld potato masher, adding more water a little at a time until the potatoes are the texture you like (you might not use all the water). Taste and add more salt, if desired.
• Serve warm, drizzled with additional olive oil.

Karen’s Notes and Tips

• Mashed potatoes can be refrigerated up to 5 days.
• To reheat mashed potatoes: Place in a covered baking dish and heat at 350 degrees until hot, about 25 minutes. Or microwave on high power 2-5 minutes depending on serving size.

Nutrition

Calories: 252kcal Carbohydrates: 33g Protein: 4g Fat: 12g Sodium: 578mg Fiber: 4g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Dairy Free
• Vegetables

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.