The Potato That Changed My Mind

I used to think mashed potatoes needed butter. Lots of it. Then my friend Rosa from Italy visited. She made these. One taste and my old recipe was forgotten. I still laugh at that.

Her secret was good olive oil. It makes the potatoes taste rich and a little fruity. The lemon zest is the magic whisper at the end. Doesn’t that smell amazing?

Why This Simple Swap Matters

Using olive oil is a small change with a big heart. It lets the true flavor of the potato shine. Butter can sometimes hide that.

This matters because food should taste like itself. A good potato is a gift. We should honor it. What’s one food you think tastes best when it’s simple?

Getting Them Silky Smooth

The key is in the hot potato water. Save a cup after you boil them! Add the oil and water bit by bit as you mash.

It will look a little loose at first. Don’t worry. Keep mashing. The potatoes will drink it up and become creamy. Fun fact: The starch in the cooking water helps bind everything together. No cream needed!

A Little Trick for Serving

Make those pretty divots with a spoon. Why? Those little wells catch the flavored oil you made first. Every bite gets a taste of lemon and pepper.

This matters because we eat with our eyes first. A little care makes a meal feel special. Do you have a favorite way to make food look nice on the plate?

Make It Your Own

These potatoes are a wonderful friend to other foods. They love a simple roast chicken. They are dreamy with a piece of fish.

You can play with the flavors, too. Try a little fresh rosemary instead of lemon zest. Or a pinch of garlic powder. What herb would you add? Tell me your idea!

Ingredients:

Ingredient	Amount	Notes
Extra-virgin olive oil	½ cup plus 1 tablespoon, divided	Divided for cooking and serving
Lemon zest, grated	½ teaspoon, divided	Divided for cooking and serving
Pepper	½ teaspoon, divided	Divided for cooking and serving
Yukon gold potatoes	2 pounds	Peeled and cut into 1-inch pieces
Table salt	¼ teaspoon, plus salt for cooking	For seasoning the mash and the cooking water
Water	2 quarts	For boiling the potatoes

Creamy Olive Oil Mashed Potatoes: A New Family Favorite

Hello, my dear. Come sit at the table. Let’s talk about mashed potatoes. I always made mine with butter and cream. Then my grandson Leo visited. He doesn’t eat dairy. I wanted to make him something special. So we tried this version together. The olive oil makes them so silky and rich. Doesn’t that sound lovely? I still laugh at that day. We had flour everywhere! But these potatoes became an instant favorite. They feel fancy but are so simple. You’ll love them.

Here is how we make them. Get your potatoes ready. I like Yukon golds. They mash up so creamy. Their yellow color is just beautiful in the bowl. It reminds me of sunshine on my kitchen counter. Now, let’s begin.

Step 1:

First, make the special topping. Mix one tablespoon of oil with some lemon zest and pepper. Set this little bowl aside. It will make everything sparkle later. Now, put your potato pieces in a big pot. Cover them with water and add salt. Bring it all to a boil. Then let it simmer until the potatoes are tender. (A hard-learned tip: Don’t skip salting the water! It flavors the potatoes from the inside. It makes all the difference.)

Step 2:

When the potatoes are soft, save one cup of that starchy water. Then drain the rest. Put the potatoes back in the warm pot. Add some oil and some of that saved water. Start mashing! It will look a bit loose at first. That’s okay. Add the rest of the oil and more water. Keep mashing until it’s all mixed in. Why do we save the cooking water? Share below!

Step 3:

Now, take a whisk. Yes, a whisk for potatoes! It sounds funny, but it works. Whisk in the salt, the rest of the lemon zest, and pepper. You’ll see them get smooth and shiny. If they seem thick, add a splash more cooking water. Just a little at a time. You want them creamy, not soupy.

Step 4:

Pour your potatoes into a nice bowl. Use a spoon to make little swirls and dips on top. Remember that oil mixture we set aside? Drizzle it all over the top. Those little green specks of zest look so pretty. It’s ready to share. The smell is amazing. It’s fresh and cozy all at once.

Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4–6 servings
Category: Side Dish

Three Fun Twists to Try

Once you know the basic recipe, you can play. Here are three ideas I love. They make the potatoes new again.

• Garlic & Herb: Simmer a few whole garlic cloves with the potatoes. Mash them right in. Stir in lots of chopped fresh rosemary.
• Sun-Dried Tomato: Chop up a few soft sun-dried tomatoes. Fold them in at the end. It adds a sweet, tangy little surprise.
• Lemon Pepper: Double the lemon zest and black pepper. It’s so bright and zingy. Perfect with a simple piece of fish.

Which one would you try first? Comment below!

What to Serve With Your Potatoes

These potatoes are a wonderful side. They go with almost anything. For a cozy supper, I serve them with roasted chicken. The juices from the chicken are delicious on them. They are also fantastic with a big pot of lentils. Or top them with a saucy mushroom ragout. That’s a very special meal.

For a drink, a crisp white wine is lovely. A glass of Sauvignon Blanc tastes great with the lemon. For a non-alcoholic pairing, try sparkling water with a slice of cucumber. It’s so refreshing. It cleans your palate between bites.

Which would you choose tonight?

Keeping Your Mashed Potatoes Happy

Let’s talk about keeping these potatoes for later. They are best fresh. But you can store them in the fridge for three days. Just put them in a sealed container. They will get thick and stiff when cold. That is okay.

To reheat, add a splash of milk or water. Warm them slowly in a pot. Stir gently until they are creamy again. I do not recommend freezing them. They can become grainy and sad after thawing.

You can batch-cook the potatoes. Peel and cut them ahead of time. Keep them in cold water in the fridge. This saves you time on a busy night. I once made a big batch for my grandson’s party. Having them ready was a lifesaver!

Planning ahead matters. It turns cooking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Mashes

Sometimes mashed potatoes don’t cooperate. Here are easy fixes. First, lumpy potatoes. This means they were not cooked enough. Make sure a fork slides in easily. Keep simmering until they are tender.

Second, gluey or gummy potatoes. This happens from over-mashing. I remember when I used a mixer once. It made paste! Use a hand masher or a whisk instead. Be gentle.

Third, potatoes that are too thick. The reserved cooking water is your friend. Add it a little at a time. Stir until you get the perfect, creamy texture. Getting the texture right matters. It makes the dish feel special and comforting. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Potato Questions, Answered

Q: Are these gluten-free? A: Yes! Potatoes, oil, and salt are naturally gluten-free.

Q: Can I make them ahead? A: Yes. Make them, then reheat with extra water or broth.

Q: What if I don’t have lemon zest? A: It’s okay. The potatoes will still taste rich and lovely without it.

Q: Can I double the recipe? A: Absolutely. Just use a bigger pot. *Fun fact: Yukon golds are my favorite for mashing. They have a buttery flavor all on their own!*

Q: Any optional tips? A: Try a sprinkle of fresh herbs on top. Chives or parsley are wonderful. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It is simple, but it feels special. Food is about sharing and creating small joys. I would love to hear about your time in the kitchen.

Tell me about your family’s favorite side dish. Did you add your own twist to these potatoes? Your stories make this community so warm. Have you tried this recipe? give experience on Comment

Happy cooking!
—Grace Ellington.