Herb-Infused Olive Oil Mashed Potatoes are the perfect side dish to elevate any meal. By combining creamy potatoes with aromatic herbs, this recipe transforms a classic comfort food into something truly special.
Russet potatoes are ideal for mashing due to their high starch content, resulting in a fluffy texture. Extra virgin olive oil not only adds richness but also serves as the base for our herb infusion. The fresh parsley and rosemary bring a vibrant, earthy flavor that complements the garlic's pungency. A bit of salt and black pepper balances the flavors, while vegetable broth helps achieve that perfect creamy consistency.
Pair these mashed potatoes with a roasted vegetable medley or grilled mushrooms for a hearty vegetarian meal. They also complement a savory meat dish, like roasted chicken or beef stew, perfectly.
Start by peeling and cubing 2 pounds of Russet potatoes. Aim for uniform pieces so they cook evenly. Place them in a large pot and fill it with enough water to cover the potatoes, adding a generous pinch of salt. Bring to a boil and let the potatoes cook for about 15-20 minutes. You'll know they’re done when a fork easily pierces through.
While the potatoes are boiling, grab a small saucepan. Pour in the half cup of extra virgin olive oil, then add the chopped parsley, rosemary, and minced garlic. Sprinkle in a pinch of salt. Set the pan over low heat and let the mixture gently warm for about 5 minutes. This allows the herbs to release their flavors into the oil without burning the garlic.
Once the potatoes are tender, drain the water and return them to the pot. Pour the herb-infused olive oil over the potatoes. Using a potato masher or a fork, mash them until they're nice and creamy. Gradually add the vegetable broth — a little at a time — until you reach your preferred consistency. Finally, season with the remaining salt and pepper, adjusting to taste.
Share