The classic recipe for mashed potatoes :: purè calls for butter, cream, milk…and usually more butter. I wanted to create a lighter version that didn’t compromise the delicious taste. After a few trial and errors, I perfected the recipe for creamy mashed potatoes that are loaded with flavor.

Extra-Virgin-Olive-Oil-Mashed-PotatoesDon’t get me wrong, I still use butter :: burro in my recipes. It’s a natural ingredient that used in moderation can actually have health benefits, like promoting a healthy brain. The key word here is “moderation”, and with mashed potatoes it’s often times exaggerated. If you’ve ever worked in a restaurant kitchen, you know what I am talking about.


I decided to create a “Mediterranean” version, using extra virgin olive oil and substituting the cream with Greek yogurt. I also used buttermilk :: latticello or actually a buttermilk substitute, to add a subtle tangy flavor. I tend to always make the buttermilk substitute since I can make it in five minutes and don’t have to buy a special ingredient that I may not use up. (Side note, I also can’t find it in Italy!) To make a buttermilk substitute, simply mix together a cup of milk with a tablespoon of lemon juice or white vinegar and let it sit for five to ten minutes. When it’s a bit curdled, it’s ready. In cooking, the buttermilk (and buttermilk substitute) will add a subtle tang, while in baking it reacts with baking soda to produce carbon dioxide that will help your sweets and breads rise and be more tender.

Extra-Virgin-Olive-Oil-Mashed-PotatoesDon’t forget the chives :: erba cipollina! Of course, you can make this recipe without them, but chives have a particular affinity with potatoes and add a slightly garlicky and delicate onion-like aroma to this mashed potato recipe. They also add texture. Great chefs always explain that various consistencies and flavor combinations in a recipe help to keep your tastebuds from being bored. I agree!

Extra Virgin Olive Oil Mashed Potatoes
Prep time
Cook time
Total time
Skip the butter and try these delicious and creamy extra virgin olive oil mashed potatoes.
Serves: 4
  • 2lbs (900g) potatoes suitable for mashed potatoes, (about 4 large ones), peeled and chopped into pieces
  • 1 tablespoon course salt
  • 1 cup (240ml) soy milk (or other milk)
  • ½ limon, juiced (1 tablespoon)
  • 3 tablespoons of good extra virgin olive oil
  • ½ cup Greek yogurt, at room temperature
  • 10 chive blades, chopped
  • Salt and freshly ground black pepper, as needed
  1. In a medium pot, bring water to boil. Add the salt then the potatoes and cook until you can pierce them with a fork, about 15-20 minutes.
  2. In the meantime, put the milk and lemon juice in a cup and let it sit for 5-10 minutes.
  3. When the potatoes are done, drain them and add them back to the pot. Cook them over low heat, stirring often, until they are partially dried out; around 3-4 minutes.
  4. Now put the potatoes into the bowl of the stand mixer. Use the paddle attachment* (see note below), mix on speed 3 until the potatoes are broken up into small pieces; about 1-2 minutes.
  5. Change to the beater attachment and add the extra virgin olive oil. Mix for 10 seconds.
  6. Add the milk and lemon mixture, Greek yogurt, chives, salt and black pepper. Mix for another 10-20 seconds. Adjust the flavor with salt if needed, and stir again.
  7. Serve the mashed potatoes with a drizzle of extra virgin olive oil and a few more chopped chives. Buon appetito!
  8. *Be sure to use the paddle attachment first to break up the potatoes because if you start with the beater attachment you may break it! Alternatively, you can use a hand mixer.




Related posts: