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Olive Oil Mashed Potatoes with Garlic and Rosemary

A creamy mashed potato side made with extra virgin olive oil infused with garlic and rosemary. You don't miss the butter or heavy cream. This dish is both kosher and vegan!

Course Sides
Cuisine American
Keyword Creamy Mashed Potatoes, Kosher, Olive Oil, Vegan, Yokon Gold Potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings
Author The Tiny Fairy


  • 5 large Yukon gold potatoes, peeled and diced in even small chunks
  • enough water to cover and cook potatoes
  • 2 pinches of kosher salt prefer Diamond brand
  • ΒΌ cup good quality extra virgin olive oil, plus extra to drizzle before serving
  • 6 garlic gloves, peeled
  • 1 rosemary sprig
  • kosher salt and white pepper prefer Diamond brand


  1. Fill a pot with enough water to cover potato chunks and add two good pinches of kosher salt. Bring to a boil and cook for 20 - 25 minutes or until fork tender.

  2. In a small sauce pan over medium heat combine olive oil, garlic cloves and rosemary sprig. When the garlic begins to sizzle, reduce heat to low and cook until the garlic is golden in color. Turn the garlic frequently to prevent burning. Cooking time can take from 15 - 20 minutes. When the garlic is golden, set aside to cool.

  3. When the potatoes are fork tender, reserve 1/2 cup of starchy potato water in a Pyrex measuring cup and drain the potatoes. Return the potatoes to the pot and lower the heat. Using a potato masher, begin to mash and break up the chunks.

  4. When the chunks have been broken up, add the infused olive oil, reserving the rosemary and garlic cloves. Combine, taste and reseason with kosher salt and white pepper. As you mash, add a little bit of starchy water at a time until you achieve the desired consistency.

    Note: Be careful not to over mash so the potatoes don't become gummy.

  5. Transfer to a serving dish and garnish with rosemary, golden garlic cloves. Drizzle with olive oil and sprinkle with finishing salt.