Garlic Olive Oil Mashed Potatoes

Mashed potatoes are a classic side dish that everyone loves, but let’s be honest—they can feel a bit heavy and time-consuming when you’re dealing with all that butter and cream. Plus, if you’re trying to keep things a little lighter or just don’t have dairy on hand, traditional mashed potatoes might not be your best option.

That’s where these olive oil mashed potatoes come in. They’re creamy, flavorful, and surprisingly easy to make with just a handful of simple ingredients. The olive oil gives them a silky texture and rich taste, while the garlic and thyme add just enough flavor to make them feel special without any extra fuss.

What Kind of Potatoes Should I Use?

Yukon Gold potatoes are my top pick for this recipe because they have a naturally buttery flavor and creamy texture that works perfectly for mashing. If you can’t find Yukon Golds, other yellow potatoes will do the job just fine – they tend to be less starchy than russets, which means you’ll get a smoother, creamier mash. You can also use red potatoes if that’s what you have on hand, though they’ll give you a slightly different texture. Whatever you choose, make sure to cut them into similar-sized chunks so they cook evenly, and don’t worry too much about peeling them perfectly – a few bits of skin left on can actually add nice texture and extra nutrients.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Yukon Gold potatoes: You can use russet potatoes instead, which will give you fluffier mashed potatoes. Red potatoes work too and create a slightly creamier texture with a bit more bite. Whatever you choose, keep the skins on or off based on your preference.
• Extra-virgin olive oil: This is really the star of the recipe, so I’d recommend sticking with it. But if you need to, you can use regular olive oil or even avocado oil. Just know that extra-virgin gives the best flavor.
• Fresh garlic cloves: Fresh garlic is best here since it cooks right with the potatoes, but in a pinch you could use 1 teaspoon of garlic powder mixed in at the end. The flavor won’t be quite as mellow though.
• Dried thyme: Feel free to swap this with dried rosemary, oregano, or Italian seasoning. You could also use 1 tablespoon of fresh thyme instead of dried.
• Fresh thyme for garnish: This is totally optional. Skip it if you don’t have it, or use fresh parsley or chives instead for a pop of color and freshness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mashed potatoes is starting them in boiling water instead of cold water, which causes the outsides to cook faster than the insides and leads to unevenly cooked potatoes.

Another common error is over-mashing or using a food processor, which breaks down the starches too much and creates a gluey, paste-like texture – stick to a potato masher or ricer and stop as soon as the lumps are gone.

Make sure your olive oil is at room temperature before adding it to the potatoes, since cold oil won’t incorporate as smoothly and can make your mash feel greasy rather than creamy.

Finally, always taste and adjust your seasoning at the end, as potatoes need more salt than you might think to bring out their natural flavor.

What to Serve With Olive Oil Mashed Potatoes?

These olive oil mashed potatoes are perfect alongside any protein you’d normally pair with regular mashed potatoes – think roasted chicken, grilled steak, or pan-seared pork chops. The garlic and thyme flavors make them especially good with Mediterranean-style dishes like lamb chops or baked fish with lemon and herbs. I love serving them with a simple roasted vegetable medley on the side, like carrots, Brussels sprouts, or green beans tossed in olive oil. For a vegetarian meal, try pairing them with a hearty mushroom gravy or a big helping of sautéed greens like kale or spinach.

Storage Instructions

Store: Keep your leftover mashed potatoes in an airtight container in the fridge for up to 4 days. They might firm up a bit as they cool, but that’s totally normal with olive oil-based mashed potatoes.

Reheat: Warm them up in the microwave with a splash of water or broth, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, adding a drizzle of olive oil to bring back that creamy texture.

Make Ahead: These are great for making a day in advance. Just prepare them as directed, let them cool, and refrigerate. When you’re ready to serve, reheat gently and give them a good stir before topping with fresh thyme and a final drizzle of olive oil.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 18-22 g
• Fat: 28-32 g
• Carbohydrates: 190-210 g

Ingredients

• 1/2 tsp dried thyme
• 1/4 cup extra-virgin olive oil (I use Lassiter’s Tuscan blend)
• black pepper for serving (freshly ground preferred)
• 2 tsp salt
• 6 garlic cloves (minced or smashed)
• 2 lb yellow potatoes (cut into 1-inch chunks for even cooking)
• fresh thyme for serving (optional, adds fresh herbal brightness)

Step 1: Prepare Potatoes and Start Cooking

• 2 lb yellow potatoes, cut into 1-inch chunks
• 6 garlic cloves, smashed
• 2 tsp salt
• water

Cut the yellow potatoes into 1-inch chunks to ensure even cooking throughout—this is crucial for avoiding mushy edges and undercooked centers.

Bring a large pot of water to a rolling boil, then add the salt, potato chunks, and smashed garlic cloves.

The salt seasons the potatoes from the inside out as they cook.

Simmer for about 15 minutes until the potatoes are completely tender and easily pierced with a fork, then immediately drain, reserving 1 cup of the starchy cooking water—this water is liquid gold for getting the right creamy consistency.

Step 2: Mash and Build Creaminess

• cooked potatoes and garlic from Step 1
• 1/4 cup extra-virgin olive oil
• 1/2 tsp dried thyme
• reserved cooking water from Step 1

Return the drained potatoes and garlic to the hot pot (the residual heat helps everything mash smoothly).

Add the extra-virgin olive oil and dried thyme, then begin mashing with a potato ricer or masher until you reach your preferred texture—I prefer leaving them slightly chunky for a rustic feel, but mash to your liking.

Gradually add the reserved cooking water a little at a time while mashing, stirring gently between additions until you reach the exact consistency you want.

The starch in the cooking water creates a silky, luxurious texture that regular milk or cream can’t quite achieve.

Step 3: Season and Serve

• mashed potato mixture from Step 2
• black pepper, freshly ground
• fresh thyme for serving

Taste the mashed potatoes and adjust seasoning as needed—remember that salt was added during cooking, so you may only need a small adjustment.

Transfer to a serving dish and finish with a generous grind of fresh black pepper and fresh thyme if you have it available.

Fresh thyme adds a bright, aromatic note that complements the rich olive oil beautifully.

Garlic Olive Oil Mashed Potatoes

Delicious Garlic Olive Oil Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

• 1/2 tsp dried thyme
• 1/4 cup extra-virgin olive oil (I use Lassiter's Tuscan blend)
• black pepper for serving (freshly ground preferred)
• 2 tsp salt
• 6 garlic cloves (minced or smashed)
• 2 lb yellow potatoes (cut into 1-inch chunks for even cooking)
• fresh thyme for serving (optional, adds fresh herbal brightness)

Instructions

 

• Cut the yellow potatoes into 1-inch chunks to ensure even cooking throughout—this is crucial for avoiding mushy edges and undercooked centers. Bring a large pot of water to a rolling boil, then add the salt, potato chunks, and smashed garlic cloves. The salt seasons the potatoes from the inside out as they cook. Simmer for about 15 minutes until the potatoes are completely tender and easily pierced with a fork, then immediately drain, reserving 1 cup of the starchy cooking water—this water is liquid gold for getting the right creamy consistency.
• Return the drained potatoes and garlic to the hot pot (the residual heat helps everything mash smoothly). Add the extra-virgin olive oil and dried thyme, then begin mashing with a potato ricer or masher until you reach your preferred texture—I prefer leaving them slightly chunky for a rustic feel, but mash to your liking. Gradually add the reserved cooking water a little at a time while mashing, stirring gently between additions until you reach the exact consistency you want. The starch in the cooking water creates a silky, luxurious texture that regular milk or cream can't quite achieve.
• Taste the mashed potatoes and adjust seasoning as needed—remember that salt was added during cooking, so you may only need a small adjustment. Transfer to a serving dish and finish with a generous grind of fresh black pepper and fresh thyme if you have it available. Fresh thyme adds a bright, aromatic note that complements the rich olive oil beautifully.