Parmesan Mashed Potatoes with Olive Oil

A bowl of fluffy mashed potatoes with Parmesan cheese and olive oil with a spoon. Garnished with chives, grated Parmesan, black pepper, and drizzled with olive oil.

5 from 3 votes

Parmesan Mashed Potatoes with Olive Oil

These creamy mashed potatoes get all their yum from healthy extra virgin olive oil and Parmesan cheese. Use thin-skinned Yukon Gold potatoes for easy, no-peel prep.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 252.2kcal

Author: Parsley & Parm

Ingredients

2 pounds Yukon Gold or other thin-skinned potatoes
2 teaspoons kosher salt
⅓ cup extra virgin olive oil
1 cup low-sodium chicken broth
½ teaspoon kosher salt
⅓ cup grated Parmesan cheese -plus more to taste
Optional garnishes: chives, ground black pepper, extra Parmesan cheese, chopped parsley

Instructions

Wash the potatoes and cut them into chunks. Add to a large saucepan and cover with cool water.
2 pounds Yukon Gold or other thin-skinned potatoes
Set the pan over medium-high heat and bring to a boil. Add the 2 teaspoons of salt and boil for 12-15 minutes or until the potatoes are fork-tender.
2 teaspoons kosher salt
Drain the potatoes, and allow them to sit in the pot for a few minutes while excess moisture evaporates.
Add the chicken broth to a heatproof bowl and place it in the microwave on high for 45-60 seconds, or until hot.
1 cup low-sodium chicken broth
Mash the potatoes well with a hand masher. Switch to a spatula or spoon, and fold in the olive oil, then gradually add half of the hot broth. Add more as needed, a couple of tablespoons at a time, until the potatoes are soft and creamy. You may not need all of the broth.
⅓ cup extra virgin olive oil
Mix in the ½ teaspoon salt and ½ cup of Parmesan cheese. If your potatoes are lumpy, you can switch to a hand mixer or back to the masher, just be careful not to overwork them or they may become chalky or gluey.
½ teaspoon kosher salt, ⅓ cup grated Parmesan cheese
Taste the potatoes and add more salt or Parmesan cheese to your taste. If the Parmesan doesn't seem to be melting into the potatoes, put them back on the stove over low heat and allow them to get piping hot again. Stir them every 3-4 minutes while heating (and more often toward the end).
Transfer to a serving bowl and add garnish (if using), such as more Parmesan, chopped chives, or parsley.
Optional garnishes: chives, ground black pepper, extra Parmesan cheese, chopped parsley

Notes

Be careful not to overwork your potatoes, as this can give them a chalky texture.

Chicken broth, homemade turkey broth, or vegetable broth can be used in this recipe. In a pinch, you can also use some of the cooking water from boiling the potatoes.

I like to use a medium-bodied olive oil for these mashed potatoes, such as Graza’s “Sizzle” Extra Virgin Olive Oil. You can also use a stronger drizzling oil if you want a more distinctive olive oil flavor in your potatoes.

Seasoning is critical to producing delicious mashed potatoes. Be sure to taste your potatoes and add more salt by the pinch, stirring well each time. I test all of my recipes with Morton's kosher salt. If you use table salt, start with half the amount called for.

Nutrition