Olive Oil Smashed Potatoes

Today I give you yummy mashed potatoes.

Everyone loves a good mound of mashed potatoes. As a kid I used to have fun playing "is there any sausage in my mash?" with my brother. Growing up we had a lot of very english style meals when my grandparents would often make us dinner during the weekdays, such as sausage + mash. We would entertain ourselves by putting a piece of sausage on our fork, then we would stick it in the mashed potatoes to cover it and make each other guess if there was any sausage in hiding in there.

Olive Oil Smashed Potatoes | ediblesoundbites.com

These mashed potatoes are much better for you than the traditional ones that we all knew growing up. This is a simple recipe that's still comforting and very flavourful. It's a nice easy side to make during the week to have with your favourite protein...as for the sausage I think I've had my fill.

I personally like to pair this with almond-crusted baked chicken; a recipe that I have in the works for posting on the blog very soon. But you know potatoes really do go with anything.

The white pepper imparts a nice unique tang, but the mustard is really key to the awesome flavour of this dish. It's a delicious and nutritious way to jazz up your everyday mashed potatoes.

Olive Oil Smashed Potatoes

Olive Oil Smashed Potatoes | ediblesoundbites.com

by Jennifer Trennum

Prep Time: 15

Cook Time: 20

Keywords: side gluten-free grain-free nut-free vegan vegetarian potatoes mustard

Ingredients (yields appx. 3 cups)

  • 2 lbs Yukon gold potatoes, skin on, cut into large chunks
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 white pepper


Place cut potatoes in a large pot of cold water, cover and bring to a boil on high heat. Once boiling, reduce heat to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain potatoes thoroughly, keeping them in the pot. Set pot aside.

Add 1/4 cup oil to the pot along with mustard, sea salt, and white pepper. Using a masher, lightly mash the potatoes until combined.

If potatoes cool down too much while mashing return to the burner over low heat. Serve warm.

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Olive Oil Smashed Potatoes | ediblesoundbites.com

You'll just have to trust me on how good these taste, because their just really not the most photogeneic thing. I hope I did them justice though ;)

Hellooo dinner. Face plant.