Butter Olive Oil Mashed Potatoes

The Best Mashed Potatoes You’ll Ever Make

We know that’s a bold claim. But once you make mashed potatoes with our Butter Infused Olive Oil instead of — or alongside — regular butter, you’ll understand. The olive oil base gives the potatoes an incredibly silky, smooth texture while the butter infusion delivers that rich, creamy flavor you’re after. No dairy required if you don’t want it.

This recipe works as a year-round side dish. It pairs with everything from weeknight roast chicken to holiday prime rib, and it’s naturally dairy-free if you use plant-based milk.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1/3 cup Redstone Butter Olive Oil, plus more for drizzling
• 1/2 cup warm whole milk or plant-based milk
• 3 garlic cloves, peeled (optional but recommended)
• 1½ teaspoons kosher salt, plus more to taste
• 1/2 teaspoon white pepper
• Chives or parsley for garnish
• Flaky sea salt for finishing

Instructions

1. Cook the potatoes. Place potatoes and garlic cloves in a large pot. Cover with cold salted water. Bring to a boil and cook 15–18 minutes until potatoes are very tender when pierced with a fork.
2. Drain and dry. Drain potatoes thoroughly. Return to the pot over low heat for 1–2 minutes, shaking gently, to evaporate any remaining moisture. This step is key for fluffy, not watery, mashed potatoes.
3. Mash. Use a potato ricer or hand masher to mash potatoes until smooth. Avoid over-mixing or using a food processor — it makes the potatoes gluey.
4. Add the Butter Olive Oil. Pour in the Butter Olive Oil and fold gently to combine.
5. Add warm milk. Add warm milk a little at a time, folding until you reach your preferred consistency. Season with salt and white pepper.
6. Serve. Transfer to a serving bowl. Make a well in the center and drizzle with extra Butter Olive Oil. Garnish with fresh chives and flaky sea salt.

Tips for Perfect Mashed Potatoes

• Use Yukon Golds. They have a naturally buttery flavor and creamy texture. Russets work too but are starchier and fluffier.
• Warm your milk. Cold milk drops the potato temperature and makes the final texture dense. Warm it in the microwave for 60 seconds first.
• Don’t skip the drying step. Returning drained potatoes to the hot pot for a minute or two makes a measurable difference in final texture.
• Taste before serving. Potatoes need more salt than you think. Taste and adjust before plating.

Variations

• Roasted garlic: Swap raw garlic for a whole head of roasted garlic squeezed in. Sweeter and more complex.
• Herb butter: Stir in 2 tablespoons of fresh chopped chives, parsley, or tarragon with the Butter Olive Oil.
• Truffle: A few drops of truffle oil on top alongside the Butter Olive Oil drizzle for special occasions.

Why Butter Olive Oil Instead of Butter

Traditional butter is about 80% fat with water and milk solids making up the rest. Those milk solids can make mashed potatoes feel heavy. Our Butter Infused Olive Oil is 100% fat — rich, smooth, and built on a UP Certified extra virgin base. The result is mashed potatoes that are silkier in texture and cleaner in flavor, with all the buttery richness and none of the heaviness.

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