Spanish Olive Oil Mashed Potatoes

Traditional mashed spuds go Iberian with the addition of extra-virgin olive oil instead of the customary butter. Sprinkle with pimentón for additional Spanish flavor.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3 large potatoes (3 lbs.)
  • 2 tsp. kosher salt, divided
  • 1⁄3 cup whole milk
  • 1⁄2 tsp. ground white pepper
  • 2 oz. extra-virgin olive oil


  • Peel potatoes and cut them into 2-inch uniform pieces. Put potato pieces in a pot with cold water and 1 teaspoon salt to cover.
  • Turn heat to medium-high and bring potatoes and water to a boil. Then turn down to simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes. Drain potatoes in a colander and let the steam dissipate for 5 minutes.
  • Put cooked potatoes and milk in a bowl and mash until potatoes are slightly chunky. Drizzle potatoes with olive oil. Season with salt and white pepper.