Blissfully Delicious

Olive-Oil Mashed Potatoes with Garlic and Sage

oo mashed potatoes 2

Who needs another mashed potatoes recipe? Apparently, we do!! :) As much as I’ve always loved mashed potatoes, there hasn’t been a period in my life than I have made them as frequently as I do today. I even used to just use instant mashed potatoes (gulp!), since I didn’t want to deal with peeling the potatoes, cutting them up, boiling them, and then mashing them up. And after all that work – I still had to find something else to pair it with. Ha, sounds like a total single gal, right? Well that period in my life is over now, and now I’m putting together menu that has pretty demanding customers to please. With a very picky preschooler in the house now, I always try to include mashed potatoes on the menu rotation whenever possible: a plain looking one that is, no speckles of herbs, or anything in sight. My hubby and I sort of hit the rut with our Buttermilk Mashed Potatoes recipe, and I decided to liven up the menu for us adults in the house, without interrupting the daily programming for the family. The olive oil added such a smoothness to the potatoes while garlic and sage brought such beautiful flavors to the mashed potatoes, that we’re now rotating this recipe into our menu.

Olive-Oil Mashed Potatoes with Garlic and Sage


1 1/4 cups whole milk, plus more for thinning, if needed
1/4 cup extra-virgin olive oil
1/2 stick unsalted butter
2 tablespoons chopped fresh sage leaves
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
5 cloves garlic, smashed and peeled
Coarse salt


Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.

Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.

Source: Martha Stewart Living, November 2013 


One Response to “Olive-Oil Mashed Potatoes with Garlic and Sage”

  1. #
    Choc+Chip+Uru — October 5, 2014 at 4:35 am

    Your potatoes look so warm and inviting :D

    Choc Chip Uru

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