Divine Garlic & Butter Olive Oil Mashed Potatoes

Creamy, fluffy and full of rich, savory flavor, these mashed potatoes are a delicious addition to your Thanksgiving table. Olive Oil Divine Garlic Fused Extra Virgin Olive Oil adds a subtle roasted garlic flavor, while our Butter Flavored Extra Virgin Olive Oil brings the comforting richness everyone loves in traditional mashed potatoes. A little warm cream and a sprinkle of fresh chives make this holiday favorite even more irresistible.

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6–8

Featured Olive Oil Divine Products

• Garlic Fused First Cold Pressed Extra Virgin Olive Oil
• Butter Flavored First Cold Pressed Extra Virgin Olive Oil
• Himalayan Pink Salt

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• 3 tablespoons Olive Oil Divine Butter Flavored EVOO, divided
• 2 tablespoons Olive Oil Divine Garlic Fused EVOO, divided
• ¾ cup whole milk or half-and-half, warmed
• ¼ cup sour cream, optional for extra creaminess
• 1 teaspoon Olive Oil Divine Himalayan Pink Salt, plus more for cooking water
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped
• Fresh parsley, optional garnish

Directions

1. Place the peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of Himalayan Pink Salt.
2. Bring to a boil over medium-high heat. Reduce heat slightly and cook for 15–20 minutes, or until the potatoes are fork-tender.
3. While the potatoes cook, gently warm the milk or half-and-half in a small saucepan over low heat. Do not boil.
4. Drain the potatoes thoroughly and return them to the warm pot. Let them sit over very low heat for about 1 minute, gently shaking the pot to allow excess moisture to evaporate.
5. Using a potato masher or potato ricer, mash the potatoes until smooth. Avoid overmixing, which can make them gummy.
6. Add 2 tablespoons Butter EVOO and 1 tablespoon Garlic EVOO. Gently fold into the potatoes.
7. Gradually add the warm milk or half-and-half, stirring gently until the potatoes reach your desired consistency.
8. Fold in the sour cream, if using. Season with Himalayan Pink Salt and black pepper, adjusting to taste.
9. Transfer the mashed potatoes to a serving bowl. Drizzle with the remaining 1 tablespoon Butter EVOO and 1 tablespoon Garlic EVOO.
10. Sprinkle with fresh chives and garnish with parsley, if desired. Serve warm.

Recipe Note

Both the Butter Flavored EVOO and Garlic Fused EVOO work well in this recipe because they're incorporated into the potatoes rather than exposed to high cooking temperatures.

The oils add flavor and richness without requiring traditional butter. For a completely dairy-free version, substitute unsweetened plain oat milk or another neutral plant-based milk for the cream and omit the sour cream.

Divine Tip

Make Thanksgiving prep a little easier! Peel and cut your potatoes up to 24 hours ahead of time. Keep them completely submerged in cold water in a covered container in the refrigerator until you're ready to cook.

For the best texture, prepare the mashed potatoes shortly before serving. If they need to sit for a little while, keep them warm in a covered slow cooker on the lowest setting, adding a splash of warm milk if needed.