Mashed Potatoes with Olive Oil

This mashed potato recipe is dairy-free.

Photography: EARL CARTER

Source: Martha Stewart Living, April 2005


  • 3 1/2 pounds small Yukon gold potatoes
  • Coarse salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Freshly ground pepper


  1. Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.


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