Olive oil and lemon potato mash

Olive oil and lemon potato mash offers a creamy texture with a refreshing citrus twist, enhanced by rich olive oil. This easy recipe creates a delightful side dish that complements various main courses.

29 Nov 2025
Cook time 10 min
Prep time 15 min

Ingredients:

5 potatoes
1/3 cup olive oil
1/2 cup milk (1% fat)
1/2 lemon

Olive oil and lemon potato mash is a delicious twist on the classic mashed potatoes. This recipe combines the creamy texture of potatoes with the tangy freshness of lemon and the rich flavor of olive oil. It's a delightful side dish that pairs well with a variety of main courses.

Instructions:

1. Prepare the Potatoes:
- Peel the potatoes and cut them into evenly sized chunks to ensure they cook evenly.

2. Cook the Potatoes:
- Place the potato chunks in a large pot and cover them with cold water.
- Add a pinch of salt to the water if desired.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when poked with a fork.

3. Heat the Milk:
- While the potatoes are cooking, pour the milk into a small saucepan and heat over low heat until warm. Do not let it boil.

4. Drain and Mash:
- Once the potatoes are tender, drain them in a colander, shaking off any excess water.
- Return the drained potatoes to the pot.
- Using a potato masher or a ricer, mash the potatoes until they reach your desired consistency.

5. Add Olive Oil and Lemon:
- Gradually stir in the olive oil, mixing thoroughly until the potatoes are smooth and creamy.
- Squeeze the juice from half a lemon and add it to the potato mixture. Stir to combine.

6. Incorporate Milk:
- Slowly pour the warm milk into the mashed potatoes, stirring continuously until the mixture is smooth and creamy.
- Adjust the amount of milk to achieve your preferred consistency.

7. Season:
- Season the mashed potatoes with salt and pepper to taste. Adjust as needed.
- For an extra citrusy kick, add a bit more lemon juice if desired.

8. Serve:
- Serve the Olive Oil and Lemon Potato Mash warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you like.

By following these steps and tips, you'll create a wonderfully creamy and flavorful olive oil and lemon potato mash that will impress your family and guests. This easy and elegant side dish is sure to become a staple in your culinary repertoire.

Olive oil and lemon potato mash FAQ:

What type of potatoes are best for mashed potatoes?

For the best texture in mashed potatoes, use starchy varieties like Russet or Yukon Gold. They yield a creamier result, making them ideal for mashing.

How long does it take to cook the potatoes until tender?

Boil the potato chunks for about 15-20 minutes or until they can be easily pierced with a fork. Ensure they are uniformly cut for even cooking.

Can I use a different type of milk in this recipe?

Yes, you can substitute the low-fat milk (1%) with other types of milk like whole milk, almond milk, or oat milk. Adjust the quantity to achieve your desired creaminess.

How should I store any leftovers?

Store leftover potato mash in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.

What can I use as a substitute for olive oil?

If you need a substitute for olive oil, you can use melted butter or any neutral oil like vegetable oil or canola oil, though this may alter the flavor slightly.

Cooking Tips:

- Choose starchy potatoes, like Russets or Yukon Golds, for a fluffier mash.

- Ensure the potatoes are cut into evenly sized pieces for uniform cooking.

- Don't overmix the potatoes to avoid a gummy texture; mash them just until smooth.

- Use warm milk to incorporate smoothly into the potatoes.

- Taste and adjust the seasoning with salt and pepper to enhance the flavors.

Nutrition Facts

4 Servings
Calories 210kcal
Protein 6g
Carbohydrates 45g
Fiber 6g
Sugar 3.88g
Fat 20g

Olive oil and lemon potato mash