My New Favorite Mash
Let me tell you about these potatoes. I thought I knew mashed potatoes. Then I tried this. It uses olive oil instead of butter. The taste is rich and a little fruity. It feels fancy but is so simple.
My grandson tried them last week. He said, “Gran, these taste like sunshine.” I still laugh at that. But he was right. The lemon zest makes everything bright. Doesn’t that smell amazing while you mix it?
A Little Story About Oil
I learned this trick years ago. A friend from Italy visited. She made pasta with just oil, garlic, and lemon. It was so good. I wondered, what else could it make better?
I tried it on potatoes the next Sunday. It was a happy accident. This matters because good food doesn’t need fancy things. It just needs good ideas. A simple swap can change everything.
Why The Water Matters
You save the starchy potato water. This is the secret. It helps the oil mix in smoothly. Your mash becomes creamy, not greasy. It’s magic.
Add the water a little at a time. You might not need it all. The goal is glossy, smooth potatoes. This matters because texture is just as important as taste. A smooth bite makes you smile.
Let’s Talk Flavor
The lemon zest is not for strong lemon taste. It’s for a fresh feeling. It wakes up the rich oil. The pepper adds a tiny warm spot at the end.
Fun fact: The olive oil drizzle on top is called a “finish.” It gives a fresh oil flavor in every bite. Do you usually use butter or oil in your mashed potatoes? I’d love to know.
Making It Your Own
This is your recipe now. You can add a tiny bit of garlic powder. Or some fresh herbs like rosemary. Make it taste like home to you.
Cooking is about sharing. What is your family’s favorite potato dish? Is it a holiday recipe or a simple weeknight one? Tell me about it. I love hearing your stories.
The Final Touch
Use the back of a spoon at the end. Make little swirls and dips on top. This creates pockets for that lovely oil to pool. It looks so pretty.
Serve them warm. Watch people take their first bite. Their eyes will get a little wide. That is the best part of cooking. What will you serve these potatoes with? A roast chicken? Or just by themselves?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| extra-virgin olive oil | ½ cup plus 1 tablespoon, divided | Divided for cooking and serving |
| lemon zest, grated | ½ teaspoon, divided | Divided for cooking and serving |
| pepper | ½ teaspoon, divided | Divided for cooking and serving |
| Yukon gold potatoes | 2 pounds | Peeled and cut into 1-inch pieces |
| table salt | ¼ teaspoon, plus salt for cooking | For seasoning and cooking water |
| water | 2 quarts (for cooking) | For boiling potatoes |
Instructions
Step 1: First, make your special drizzle. Mix one tablespoon of oil with a quarter teaspoon of lemon zest and pepper. Set it aside for later. Now, put your potato pieces in a big pot. Cover them with water and add two big spoonfuls of salt. Bring it all to a boil. Then, let it bubble gently until the potatoes are very soft. (A fork should slide in easily!)
Step 2: Carefully save one cup of the starchy potato water. Then, drain the potatoes. Put them back in the warm, empty pot. Pour in a quarter cup of olive oil and a quarter cup of that saved water. Start mashing! Once it’s mixed, add another quarter cup of each. Mash until it’s all smooth and creamy.
Step 3: Scrape the sides of the pot with a spatula. Add your salt, the rest of the lemon zest, and pepper. Now, grab a whisk! Whisk it all for about thirty seconds. This makes it super fluffy. (If it seems thick, add a splash more of your saved water.) What kitchen tool makes these potatoes extra fluffy? Share below!
Step 4: Spoon your beautiful potatoes into a bowl. Use the back of your spoon to make little swirls and dips on top. This is the fun part! Finally, take that special oil you made first. Drizzle it all over the top. Doesn’t that smell amazing? It’s ready to share.
Creative Twists
My grandkids love to play with this recipe. You can too! Try stirring in a handful of fresh, chopped rosemary. It smells like a pine forest. Or, swap the lemon zest for a tiny bit of orange zest. It’s a sunny, surprising little kick. For a cozy night, fold in some roasted garlic. Just squeeze the soft cloves right in. Which one would you try first? Comment below!
Serving & Pairing Ideas
These potatoes love company. I serve them under a rich stew. They soak up the gravy beautifully. Or, top them with crispy fried onions for a happy crunch. For drinks, a chilled apple cider is perfect. It’s sweet and tart. Grown-ups might like a glass of buttery chardonnay. It sips nicely with the lemon. Which would you choose tonight?
Keeping Your Mashed Potatoes Happy
These potatoes keep well in the fridge. Just cover the bowl tightly. They will be good for three days. You can freeze them for one month. Use a freezer-safe container. Leave a little space at the top.
Reheating is simple. Add a splash of milk or water. Warm them on the stove. Stir gently until creamy again. I once reheated them without liquid. They were a bit dry. A little liquid fixes everything.
This is perfect for batch cooking. Make a double portion on Sunday. You have a wonderful side dish ready. This saves you time on a busy weeknight. Cooking ahead means less stress later. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Mashes
First, your potatoes might be gluey. This happens if you over-mash them. Stop when they are just smooth. I remember when I mashed too much. The texture was not right. A potato masher is better than a mixer.
Second, the potatoes can taste bland. Always salt the cooking water well. It seasons them from the inside out. This makes a big flavor difference. Good seasoning builds your cooking confidence.
Third, they might look broken or oily. Just whisk them hard at the end. The whisk makes them silky and unified. This final step creates a beautiful texture. A perfect texture makes the meal special. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Are these gluten-free? A: Yes, this recipe is naturally gluten-free. Just check your labels to be safe.
Q: Can I make them ahead? A: Absolutely. Make them up to two days early. Reheat with a little extra water.
Q: What if I don’t have lemon zest? A: You can leave it out. The olive oil flavor will shine through.
Q: Can I double the recipe? A: You can. Use a bigger pot for cooking. The steps stay exactly the same.
Q: Any optional tips? A: A fun fact: Yukon golds are the best for mashing. They are naturally buttery and creamy. Which tip will you try first?
From My Kitchen to Yours
I hope you love these creamy potatoes. They are a little different and very good. Cooking is about sharing and trying new things. I would love to hear about your kitchen adventures.
Tell me all about it in the comments below. Have you tried this recipe? Let me know how it turned out for you. Your stories make my day brighter.
Happy cooking! —Elowen Thorn.
Creamy Olive Oil Mashed Potatoes
Description
Creamy, dairy-free mashed potatoes made rich with extra-virgin olive oil and brightened with a hint of lemon zest.
Ingredients
Instructions
- Stir 1 tablespoon oil, ¼ teaspoon lemon zest, and ¼ teaspoon pepper together in small bowl; set aside for serving. Bring 2 quarts water, potatoes, and 2 tablespoons salt to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, 15 to 18 minutes.
- Reserve 1 cup cooking water, then drain potatoes. Return potatoes to now-empty saucepan. Add ¼ cup oil and ¼ cup reserved cooking water and mash with potato masher until oil and water are fully incorporated. Add ¼ cup cooking water and remaining ¼ cup oil and continue to mash until fully incorporated.
- Scrape down sides of saucepan with rubber spatula. Add salt, remaining ¼ teaspoon lemon zest, and remaining ¼ teaspoon pepper and whisk until smooth and no lumps remain, about 30 seconds. (Whisk in reserved cooking water as needed, 2 tablespoons at a time, until potatoes are glossy and smooth; you needn’t use all the cooking water.)
- Transfer potatoes to serving bowl and use back of spoon to create divots on surface. Drizzle with reserved oil mixture. Serve.
Notes
- For a smoother texture, use a ricer or food mill. Adjust seasoning with additional salt and pepper to taste.