Olive Oil-Mashed Potatoes with Garlic and Basil

Olive Oil-Mashed Potatoes with Garlic and Basil

Serves: 4


  • 1½ pounds small new potatoes (8 to 12)
  • ¼ cup extra-virgin olive oil
  • 2 medium garlic cloves, minced to a paste
  • 2 tablespoons minced fresh basil
  • Salt and ground black pepper


  1. Place potatoes in a large saucepan; cover with water. Bring to boil, cover, and then simmer until a wooden or metal skewer inserted into the potato easily slips out, about 20 minutes.
  2. Reserving ¼ cup of the potato cooking liquid, drain potatoes and slash them in half with a paring knife; add oil, garlic, basil, and a generous sprinkling of salt and pepper. Roughly crush potatoes with a fork, adding reserved potato cooking liquid if necessary. Adjust seasonings and serve.

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