Garlic Herb Mashed Potatoes with Holiday Harvest Blend Olive Oil

These mashed potatoes come out plush, buttery, and full of comfort, with tender Yukon gold potatoes whipped together with milk, butter, garlic, and fresh parsley. A drizzle of Holiday Harvest Infused Olive Oil Blend layers warm herb and spice notes through the potatoes, giving every bite a richer, more fragrant finish that feels right at home on a holiday table or a Sunday dinner spread.

Garden Infuzions

Garlic Herb Mashed Potatoes with Holiday Harvest Blend Olive Oil

Creamy mashed potatoes get a warm, aromatic lift from Holiday Harvest Infused Olive Oil Blend, making this cozy side dish feel just right for a holiday table or any comforting family dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
• 1/2 cup whole milk warmed
• 4 tablespoons unsalted butter
• 3 tablespoons Holiday Harvest Infused Olive Oil Blend
• 4 cloves garlic minced
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/4 cup sour cream

Equipment

• 1 Large pot For boiling the potatoes
• 1 potato masher For a rustic texture
• 1 Wooden spoon For folding in the olive oil and herbs
• 1 set Measuring cups For milk, oil, and sour cream
• 1 Chef Knife For prepping potatoes and herbs

Method

 

Instructions

1. Place the potatoes in a large pot and cover them with cold salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15 to 18 minutes.
2. Drain the potatoes well and return them to the hot pot for 1 minute so excess moisture cooks off.
3. Mash the potatoes with the butter, warmed milk, minced garlic, salt, and pepper until mostly smooth.
4. Fold in the Holiday Harvest Infused Olive Oil Blend, parsley, chives, and sour cream until the potatoes are creamy and evenly seasoned.
5. Taste and adjust the salt and pepper, then serve warm with an extra drizzle of olive oil and a sprinkle of herbs if desired.

Notes

Yukon gold potatoes give this mash a naturally buttery texture, but russets can be used if that is what you have on hand. For the smoothest result, avoid overmixing once the potatoes are mashed. The olive oil goes in at the end so its warm herb character stays noticeable in the finished dish.

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Recipe Tips

Warm the milk before mixing so the potatoes stay silky and smooth. Mash the potatoes while they are still hot for the fluffiest texture, and fold in the olive oil at the end so its flavor stays bright and aromatic.

Serving Suggestions

Serve these potatoes alongside roast chicken, baked ham, meatloaf, or a simple vegetable platter. They also make a great base for gravy, roasted mushrooms, or extra parsley on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to bring back the creamy texture.

Variations

For a roasted garlic version, fold in extra roasted garlic cloves before serving. For a brighter finish, add a little chopped chives or use half butter and half cream cheese for a richer mash.

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