Olive Oil Garlic Mashed Potatoes – a delicious recipe with potatoes, vegetable broth, olive oil, salt, garlic, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place the potatoes, unpeeled, in a pot and cover them with cold unsalted water.
2
They will be much tastier if you cook them without peeling.
3
Bring them to a boil, covered, then take the lid off and reduce the heat to medium (or higher so it doesn't stop boiling), and cook for 25-30 minutes or until they are easily pierced with a fork.
4
They must still be somewhat firm, as opposed to grainy.
5
Drain and place them back into the pot, on the stove, and shake them until they are dry.
6
Peel them with a knife.
7
Try to take away as little flesh as possible, it's ok if there's a small amount of skin left.
8
Put them back in the pot with the rest of the ingredients and mash with a potato masher until you have lumpy puree.
9
This puree will be quite heavy and is made to be that way.
310
kcal
Calories
20
g
Fat
29
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 medium yellow potatoes, ½ cup vegetable broth, ⅓ cup olive oil, ½ teaspoon seasoning salt, and more.
Yes, Olive Oil Garlic Mashed Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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