Olive Oil Mashed Potatoes

Cooking Time: 15-20 Min    Servings: 6


  • 6 lb Yukon Gold potatoes, unpeeled
  • 1/2 teaspoon sea salt
  • 1/2 cup Olive Scene medium Extra Virgin Olive Oil
  • 2 medium cloves garlic
  • 1 cup half & half
  • Sea salt & fresh cracked black pepper to taste


  1. Dice potatoes, making sure all are relatively the same size.
  2. Place potatoes in a pot and add water enough to cover by half an inch. Add 1/2 teaspoon sea salt.
  3. Bring to a boil over high heat, then reduce but maintain a boil.
  4. Cook until potatoes are tender when poked with a fork.
  5. Drain, reserving 1/2 cup of the potato water.
  6. Heat the oil in a medium saucepan over medium heat.
  7. Add the garlic and sauté until soft.
  8. Add the half & half and heat until simmering.
  9. Remove from heat and set aside. 
  10. Mash the potatoes, adding the garlic-cream-oil mixture.
  11. Mash and stir to combine then whip, adding potato water as necessary.
  12. Let stand for 5 minutes so that mixture thickens and then serve.
  13. You can whip the potatoes with a hand mixer or in a Kitchenaid to make them creamier.
  14. Season with salt and pepper.