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Emily Jacobs

Olive Oil, Garlic and Chive Mashed Potatoes


It is probably pretty obvious that traditional mashed potatoes are anything but healthy. Usually loaded with butter, cream, sometimes cheese, they are delicious but not something you want to serve on the regular. These Olive Oil, Garlic and Chive Mashed Potatoes still taste decadent and are a perfect side dish for company or for a family dinner. This recipe can be made vegan, just use vegetable stock instead of chicken stock. The quantities in this recipe are to serve company, so feel free to cut in half for a smaller dinner.


Serves 10

  • 4 lbs Yukon gold potatoes

  • 1 tsp kosher salt

  • 6 cloves garlic

  • 1/3 cup extra virgin olive oil

  • 1 cup chicken stock or vegetable stock

  • 3 tbsp chopped chives

  • Sea Salt and Pepper


  1. Wash and scrub the potatoes and then cut up into cubes, about 1.5". Rinse potatoes again and then add to a large pot. Fill the pot with water until it is about 1" higher than the potatoes. Add the salt and cover the pot and allow to boil. Once boiling remove the lid and turn heat to medium. Cook for an additional 10 minutes. Strain potatoes and return to the pot.

  2. Meanwhile mince garlic and add to a small pan with olive oil. Heat up on low until garlic becomes fragrant and very lightly golden, do not let it get overcooked. Remove from heat and set aside

  3. Add garlic and oil to to the potatoes as well as the chicken or vegetable stock. With a potato masher crush the potatoes to the desired smoothness. I like there to be a little bit of chunks. If it isn't smooth enough add a bit more stock. Season to taste with salt and pepper. Add in fresh chives and stir. Top with a few more chives for garnish. Serve hot.






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