Mashed potatoes with olive oil

I make this mashed potato dish with olive oil as a side dish for slow-cooked meats.

As you’ll see in this recipe, I’ve chosen to give it a distinctly Mediterranean flavor by omitting dairy products (milk or crème fraîche) and seasoning it with crushed garlic cloves.

Since the potatoes are steamed, the resulting mash is quite thick and even dry, but that’s what sets it apart from regular mashed potatoes for me—and what makes diners want to moisten it with the juices from the main course!

When it comes to choosing a potato variety, it’s best to pick a waxy or all-purpose variety, which will give a soft, slightly rustic texture. Here are the best options:

🥔 The best varieties:

1. Ratte – Delicate and slightly sweet, with a firm yet melt-in-your-mouth texture.
2. Charlotte – Mild and creamy, perfect for a mashed potato with character.
3. Agata – Smooth and melt-in-your-mouth, it absorbs olive oil well.
4. Monalisa – Well-balanced, with good structure and a pleasant texture.
5. BF 15 – A blend of firmness and melt-in-your-mouth texture, with a slight nutty note.

As for cooking, I suggest steaming in this recipe (very easy to do even without a specialized steamer).  The advantage of steaming is that it prevents the potatoes from becoming waterlogged, allowing your mashed potatoes to retain a hearty texture and avoid turning into plain old mush 😃