Olive Oil & Herb Mashed Potatoes

Olive Oil & Herb Mashed Potatoes

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From: EatingWell Magazine November/December 2013

In this healthy mashed potato recipe, we flavor the mashed potatoes with an herb-infused olive oil. These green–specked mashed potatoes taste great with pan-seared pork chops or chicken.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds Yukon Gold potatoes (about 12 medium)
  • 1 tablespoon salt, plus 1/8 teaspoon, divided
  • 1 clove garlic, minced
  • 1/4 chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1/8 teaspoon black or white pepper, plus more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 cup buttermilk


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  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and 1 tablespoon salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Meanwhile, crush the remaining 1/8 teaspoon salt with garlic, parsley, rosemary, sage, thyme and 1/8 teaspoon pepper in a mortar and pestle until a paste forms. (Or very finely chop garlic and herbs, then combine with salt and pepper in a bowl.) Stir in oil.
  3. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  4. Stir the herb mixture, buttermilk and pepper to taste into the mashed potatoes.
  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 215 calories; 7 g fat(1 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 19 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 205 IU vitamin A; 15 mg vitamin C; 57 mg calcium; 1 mg iron; 324 mg sodium; 589 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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