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Olive Oil Mashed Potatoes

Image of the prepared Olive Oil Mashed Potatoes recipe
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people

Our Olive Oil Mashed Potato recipe is easy enough to make any night of the week since it uses only 6 flavor-packed ingredients.  Olive oil and chicken broth replace the traditional milk and butter.  Parmesan, garlic and bay leaf give these potatoes a flavorful twist.


  • 4 cups Swanson® Chicken Broth
  • 3 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 8 cups)
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese


  • Tips

    • Ingredient Note: A medium-sized Yukon Gold potato weighs a little less than 8 ounces, so you'd need about 7 medium-sized potatoes for this recipe.
  • Step 1

    Heat the broth, potatoes, garlic and bay leaf in 6-quart saucepot, covered,  over medium-high heat to a boil.  Reduce the heat to medium.  Cook for 10 minutes or until the potatoes are tender.  Drain the potato mixture, reserving 1 cup broth (for fluffier mashed potatoes, heat the drained potatoes in the saucepot until they're dry before mashing).  Discard the garlic and bay leaf.

  • Step 2

    Mash the potatoes.  Stir in the oil.  Gradually add the reserved broth to the potato mixture until desired consistency.  Stir in the cheese.  Season to taste.  Serve hot, drizzled with additional olive oil, if desired.

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