You will love this delicious green olive and olive oil potato mash… I call it my best mashed potatoes recipe ever! It is a highly surprising combo maybe but worth every second of your time!
Try it out!
I bet that you will like my favorite and best mashed potatoes recipe below. It is also a family favorite, especially for Thanksgiving. And once you have tasted it, you will pray that you had made even more of it.
It is so good, believe me! I have even cooked this potato side dish for people who are not fond of olives at all, but they loved this mash.
It is a great side for grilled or pan fried fish by the way, this olive mash.
Fish & Olive Mash
But why would you want to add olives to mashed potatoes?
Why not, you mean!
Some people add cooked carrots, spinach, broccoli, kale or whatever vegetable to their mash. So why not try something different this time and add a handful of green olives for instance?
You could even add black olives if you like.
Red meat and black olive mash sounds like a great combo.
Best Mashed Potatoes Ever with Green Olives
But listen up: don’t blend the olives too much or you will turn them into a paste.
What this mash is all about is that little crunch the olives bits give it. The moment you taste it, you will understand what I am talking about here.
You will love this delicious green olive and olive oil potato mash…
I call it my best mashed potatoes ever! And I have every reason to do so. It is a highly surprising combo maybe but worth every second of your time!
Recipes with Olives
Try it out!
Do you like olives?
Are you looking for more recipes with green olives?
Best Mashed Potatoes Recipe with Green Olives
- 2 lbs potatoes for mash (900 g)
- 9 oz green olives (250 g), pitted
- 3 large garlic cloves
- good quality olive oil
Peel and rinse the potatoes. Cut them into smaller pieces. Bring a large and high pan of water to a boil. Season with a pinch of salt. When the water is boiling, add the chopped potatoes and peeled garlic cloves. Then put a lid on the pan.
Cook the potatoes for 12 to 15 minutes or until tender depending on how small you cut the potatoes. In the meantime add the pitted green olives to a blender.
Pulse a few times until you get a rough mix. Don't blend the olive into a pulp but keep them chunky.
Put the olives aside until needed later. Then drain the cooked potatoes and garlic cloves. Transfer both to the same hot pan and add the blended green olives. Drizzle with a little olive oil. Season with pepper, salt and some nutmeg.
Mash up all the ingredients. Add extra olive oil to taste until the potato mash is smooth but still a little chunky. Then check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Transfer the mash to a large serving dish or bowl and serve.
Best Mashed Potatoes Gordon Ramsay
Some time ago I came across a heated discussion on social media.
I think it was Twitter.
Anyway, a bunch of food bloggers were talking about who made the best mashed potatoes in the world. And 2 chefs were named: Gordon Ramsay or Joël Robuchon.
I am pretty sure that you are familiar with one of them.
Do you know who Joël Robuchon is?
He was a French Michelin star chef.
Robuchon’s Mashed Potatoes
For his best mashed potatoes Yukon gold potatoes or La Ratte were his favorite to use.
And here is how he made his mash in a nutshell.
Boil the unpeeled potatoes, strain them, peel the potatoes while still hot and immediately rice them or grate them finely. Then let the potato dry out and loose its moister in a pan over medium heat.
And after that add a generous amount of butter, and hot milk.
Keep whipping and stirring the potatoes constantly until you en up with a silky mash.
Season to taste, and serve.
Check out Gordon Ramsay’s mashed potatoes here!
Best Mashed Potatoes Garlic Version
And how about another similar recipe?
These classic roast garlic mashed potatoes is a frequent side dish on our dinner table, especially in the winter. God, there is so much more to do with potatoes than just the usual boiled potatoes!
Even a silly potato mash can be a real delight if you know what extra ingredients to add to make it splendid.
A bit of roasted garlic for instance is all you need sometimes! I mean, just look at it… What a marvelous side dish this one is!!
Do you love mashed potatoes?
Then you should also check out my bacon mashed potatoes!
Best Mashed Potatoes Garlic Version
This classic garlic mash potato recipe is a frequent side on our dinner table. There's so much more to do with potatoes than just boil then!
- 1 ⅓ lb potatoes (600 g)
- 1 medium garlic bulb
- 3 tbsp unsalted butter
- ¼ cup whole milk (60 ml)
- olive oil
Roast the garlic bulb first. Place it on a piece of tinfoil (you can chop off the tops, makes it easier to squeeze out the soft garlic in the end) and drizzle the bulb with a little olive oil, pepper and salt.
Then roast the garlic in a preheated oven at 356°F (180°C) for 30 minutes until soft.
In the meantime peel and clean the potatoes. Rinse them well under cold tap water and chop them up into big chunks. Fill a high pan with water and add the potatoes. Season with a good dash of salt.
Place the pan over high heat and bring the potatoes to a rolling boil. Then turn the heat lower and cook the potatoes until tender. Drain them. Transfer the cooked potatoes back to the pan and add the butter.
Mash the potatoes up well. Then pour in the milk.
Mash well again. Squeeze the soft garlic cloves out of their pockets and add them to the potato mash. Season with a little pepper and salt.
Stir the mash very well now. Then check the seasoning and add extra pepper or salt to taste if necessary. If you find the mash too thick, add extra butter or milk. Scoop the garlic potato mash onto plates and serve hot.