Equipment
Ingredients
Potatoes
- 1000 g yukon gold potatoes, peeled and cut into 5cm chunks
- 15 g kosher salt
Flavor & Emulsion
- 80 ml extra virgin olive oil
- 4 garlic, peeled and lightly smashed
- flaky sea salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 411 kcal
- Protein
- 6 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 9 g
- Sugar
- 4 g
- Sodium
- 1793 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1631 mg
- Calcium
- 45 mg
- Iron
- 2.1 mg
- Magnesium
- 112 mg
- Phosphorus
- 242 mg
- Zinc
- 0.1 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 54 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the potato chunks in a large pot and cover with cold water by at least 2cm. Add the kosher salt. Bring to a boil over high heat at 100°C/212°F.
Reduce the heat to medium-low and simmer the potatoes until they offer no resistance when pierced with a fork.
While the potatoes cook, combine the extra virgin olive oil and crushed garlic in a small saucepan over low heat. Poach gently until the garlic is fragrant and lightly golden, then remove from heat.
Carefully scoop out and reserve 120ml of the starchy cooking water. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess surface steam to evaporate.
Return the dried potatoes to the large pot off the heat. Using a potato masher, crush the potatoes thoroughly until no large lumps remain.
Discard the garlic cloves from the oil, or mash them into the potatoes if preferred. Gradually pour the infused oil over the potatoes, folding gently. Add the reserved cooking water a splash at a time until a creamy emulsion forms. Season with flaky sea salt and black pepper.
Chef's Notes
- Starting potatoes in cold water is essential. It ensures the outside and inside of the potato cook evenly, preventing the exterior from turning to mush before the center is tender.
- Using the starchy potato cooking water is a classic Italian technique. The starch acts as an emulsifier, binding with the olive oil to create a remarkably creamy texture without dairy.
- Steeping whole crushed garlic in the olive oil extracts the savory, aromatic flavors of the garlic without the sharp, pungent bite of raw garlic.
- Yukon Gold potatoes are naturally buttery in flavor and possess a medium starch content, making them the superior choice for mashing over waxy reds or excessively starchy russets.
Storage
Refrigerator: 5 days — Store in an airtight container. Emulsion may stiffen when cold.
Freezer: 1 month — Texture may become slightly grainy upon thawing. Reheat gently with a splash of water.
Reheating: Warm gently on the stove over low heat, adding a splash of water or olive oil to restore the creamy texture.
Troubleshooting
Potatoes have a gummy, gluey texture
Cause: Overworking the potatoes or using a food processor which releases too much starch
Fix: Cannot be fixed as mashed potatoes, but can be formed into potato cakes and pan-fried
Prevention: Mash by hand using a ricer or traditional masher and fold liquids in gently
Potatoes taste watery and lack flavor
Cause: Under-salting the cooking water or not allowing potatoes to steam dry after draining
Fix: Add more flaky sea salt and an extra drizzle of rich olive oil
Prevention: Salt boiling water heavily until it tastes like the sea, and ensure potatoes air dry briefly before mashing
Cultural Context
While mashed potatoes are traditionally enriched with butter and cream in Northern European and American cuisines, replacing dairy with olive oil draws heavily on Mediterranean culinary traditions. This dairy-free adaptation has become a staple centerpiece at inclusive holiday tables, from Thanksgiving to Hanukkah, offering an elegant richness that accommodates various dietary restrictions without sacrificing quality.
