Holiday Mashed Potatoes

Cooking Time: 25-30 Min    Servings: 10-12

Products needed:

  • Garlic Infused Olive Oil
  • White Truffle Oil


5 pounds potatoes
4 tablespoons Olive Scene Garlic Olive Oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chopped fresh basil
¼ teaspoon marjoram, fresh or dried
¼ teaspoon thyme, fresh or dried
¼ teaspoon dill weed
1 8oz cream cheese
2/3 c sour cream
½ c milk, as needed
1 teaspoon Olive Scene White Truffle Oil (optional)

olive oil for the slow cooker, if making ahead


  1. Peel potatoes, cut into chunks, rinse, and put in a large saucepan.
  2. Cover with water and bring to a boil over medium-high heat.
  3. Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender.
  4. Drain and partially cover the pan to allow potatoes to dry.
  5. In a large bowl, mash the potatoes with olive oil, salt, pepper, cream cheese, and sour cream.
  6. Mix in milk until desired consistency is reached. 
  7. If making these a day in advance refrigerate overnight.
  8. About 2 to 3 hours before serving, oil the crockery insert of a slow cooker.
  9. Add potatoes, cover, and cook on HIGH for 1 hour.
  10. Turn to low and continue cooking until serving time.
  11. Stir a few times.
  12. As a decadent option, mix in 1 tsp truffle oil just before serving.