Olive Oil Mashed Potatoes with Garlic & Parmesan

Nov 1, 2016 | Recipe, Side Dishes


Olive Oil Mashed Potatoes with Garlic & Parmesan

Course Side Dishes
Cuisine American


  • 2 heads garlic top third of each cut off
  • 1/4 cup Paducah Olive Oil's Butter Oil
  • 6 pounds Yukon gold potatoes peeled and cut into 2-inch chunks
  • 1 pinch Kosher Salt to taste
  • 2 cups 2 % milk warmed on the stove until just steaming
  • 8 ounces parmesan grated


  • Preheat the oven to 350°.
  • Place the cut garlic on a sheet of aluminum foil. Drizzle with enough olive oil to coat, then wrap garlic heads in the foil. Bake for about 1 hour, until the garlic is very soft. Let the garlic cool for a few minutes and then squeeze the cloves out from the skins into a small bowl. Mash and stir with a fork to form a smooth paste.
  • Meanwhile, place the cut potatoes in a large pot and add cold water just to cover. Bring the potatoes to a boil then season with salt. Cook over medium high heat until tender when pierced with the tip of a knife, about 20 minutes. Drain and return to the pot.
  • Mash the potatoes with a potato masher then stir in the warmed milk. Add the roasted garlic paste and stir until well incorporated. Stir in the Parmesan cheese until combined. Add ¼ cup Butter olive oil and stir to combine. Season with salt to taste and transfer to a serving bowl. Drizzle with more olive oil and serve immediately.


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