Olive Oil Mashed Potatoes Two Ways

Once you make mashed potatoes with olive oil, going back to butter feels like a step down. Olive oil gives you all the richness and none of the heaviness — the potatoes stay light, the flavor stays clean, and the right infused oil can take a simple side dish somewhere genuinely memorable. Here are our two favorite versions: a slow-roasted garlic and rosemary mash that belongs at every holiday table, and a bright, herb-forward dill mash that's equally at home alongside grilled salmon in July.

Version No. 1 — Rosemary-GarlicServes 4–6

The slow-roasted garlic is the move here. Don't skip it — the 20-minute low simmer in olive oil transforms sharp raw garlic into something sweet, buttery, and deeply savory. It's worth every minute.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks

• ¼ cup Rosemary Fused Olive Oil, plus more to taste

• 6 cloves garlic, peeled

• 1 tsp fresh rosemary, chopped (optional)

• Salt and black or white pepper to taste

Instructions:

1. Add the Rosemary Olive Oil and garlic cloves to a small skillet. Heat over medium until the oil just begins to sizzle gently around the edges of the cloves — don't let it go further.

2. Reduce heat to low. Stir to coat the cloves, then cook slowly for 20–30 minutes, stirring and flipping every few minutes, until the cloves are soft, golden, and tender. Remove with a slotted spoon and set oil aside to cool.

3. Meanwhile, fill a large pot with water and bring to a boil. Add 2 tsp salt, then the potato chunks. Cook about 20 minutes until tender. Reserve 1 cup of cooking water before draining.

4. Return drained potatoes to the hot pot. Add fresh rosemary if using. Mash on the lowest mixer speed or with a hand masher until crumbly, then add all of the cooled olive oil and roasted garlic. Add cooking water 2–4 tablespoons at a time until you reach your desired texture.

5. Season with salt and pepper. Serve hot.

Tip: An electric hand mixer gives the creamiest result — just don't over-mix or they'll turn gluey. A hand masher is more forgiving for large batches.

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Version No. 2 — Creamy Dill Serves 3–4

Fresh dill, sour cream, and our Wild Fernleaf Dill Olive Oil make this the brightest, most summery mashed potato you'll ever put on a plate. Serve it alongside grilled fish or roasted chicken — or pair it with haricot verts drizzled with Sicilian Lemon White Balsamic and a splash of the dill oil for a side dish combination that's completely effortless and completely elegant.

Ingredients:

• 1½ lbs golden potatoes, cut into large chunks

• 1 tbsp Single Estate Extra Virgin Olive Oil

• 2 tbsp Wild Fernleaf Dill Olive Oil, plus more for finishing

• ½ cup sour cream

• 2 tbsp fresh dill, chopped, plus more for garnish

• 1 tsp garlic powder

• Sea salt and fresh ground pepper to taste

Instructions:

1. Boil potato chunks in salted water until easily pierced with a fork. Drain and transfer to a large bowl.

2. Mash with a fork or potato masher. Add the EVOO, dill olive oil, sour cream, garlic powder, and chopped dill. Mix to combine.

3. Season with sea salt and fresh ground pepper.

4. Transfer to a serving dish. Finish with a drizzle of EVOO and dill olive oil, and a generous scatter of fresh chopped dill.

Serving idea: Pair with haricot verts (thin green beans) tossed with Sicilian Lemon White Balsamic and Wild Fernleaf Dill Olive Oil, seasoned with salt and pepper. Simple, stunning, and on the table in minutes.