Karen Barnaby's Olive Oil and Garlic Mashed Potatoes

READY IN: 30mins
Recipe by Jan in Lanark

From a well known Canadian chef. These are a little lighter than normal mashed potatoes, and full of flavour.

Top Review by BerrySweet

We felt that the olive oil flavor was overpowering, the appearance was very translucent and not appetizing, and it left an oily taste in the mouth.

Ingredients Nutrition


  1. Peel the potatoes and cut into 1 1/2 inch pieces.
  2. Place in a deep pot and add 2 cups chicken stock . If needed, add cold water to cover potatoes.
  3. Bring to boil and add salt. Cook until the potatoes are tender, about 20 minutes.
  4. Drain potatoes well, reserving about 2/3 cup of the stock.
  5. Press the potatoes through a ricer back into the pot. If you don't have a ricer, return potatoes to the pot and mash by hand until smooth.
  6. With a wooden spoon, slowly beat in the olive oil. Add the reserved stock,a little at a time, until the potatoes are light and fluffy. You may not need all the stock.
  7. Stir in the butter and garlic and adjust the seasoning if needed.

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