Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mashed Potatoes with Olive Oil & Parsley

Featured in our 2017 Christmas Guide
Ellen Silverman

Servings: four.

The parsley and olive oil make these mashed potatoes feel fresh, light, and lovely. When I’m serving more hearty fare, such as lamb, I’ll add 1/3 cup chopped oil-cured olives, and a little fresh thyme and garlic heated in the olive oil to the mix. To keep the parsley fresh-tasting and green, add it just before serving. If adding olives, do the same or they’ll color the potatoes.

Ingredients

  • 2 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 2 Tbs. salt; more for seasoning
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup cooking liquid or milk; more as needed
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 440
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 0
      Sodium (mg): 310
      Carbohydrates (g): 40
      Fiber (g): 3
      Protein (g): 5

Preparation

  • Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil. Boil just until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 minutes. (see How to test potatoes for doneness).
  • When the potatoes are done, draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes and return them to the pot in which they were cooked. Mash them with a potato masher. With a wooden spoon, stir in the olive oil. Add some of the cooking liquid or milk until you reach the desired consistency. Season generously with salt and several grinds of black pepper.

  • Just before serving, check the consistency of the potatoes and add a little of the cooking liquid if they need loosening. Mix in the parsley. Taste and adjust seasonings.

Reviews

Rate or Review

Reviews

  • ericdknowles | 11/23/2017

    Tasty. But I agree that 2 tbsp. of salt is way too much. In fact, I found it salty enough just from generously salting the boiling water.

  • 5boys2girls4now | 11/25/2011

    The olive oil and parsley was nice twist on mashed potatoes for Thanksgiving dinner, but I think 2Tbs salt for 2lbs of potatoes is way to much. I made up 5lbs and used 2Tbs and found that amount was too much for our taste- and we like salty. Perhaps it was meant to be 2tsp instead. Otherwise very tasty.

  • JessicaMarie | 12/09/2010

    If you can't have dairy in your mashed potatoes, this is the way to go!

  • roinuj | 07/13/2008

    A great, very easy, and healthier alternative to the usual butter and milk/cream. This is a frequent side in our house.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks