Fluffy, rich, and loaded with savory flavor—these Yukon gold mashed potatoes get their silky texture from cream and milk, plus a fragrant finish from The Olive Leaf Garlic Olive Oil. They’re weeknight-easy and holiday-worthy.

Ingredients

• 4 lb Yukon gold potatoes, quartered
• 3 Tbsp The Olive Leaf Garlic Olive Oil, plus more for drizzling
• 2/3 cup heavy whipping cream
• 2 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2/3–3/4 cup whole milk (as needed for texture)
• 3 green onions, finely chopped

Instructions

1. Boil the potatoes. Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil; reduce to a lively simmer and cook 15–20 minutes, until very tender.
2. Drain well. Drain and return potatoes to the hot pot. Let steam off for 1 minute (drier potatoes = fluffier mash).
3. Mash. Add cream, Garlic Olive Oil, salt, and pepper. Mash until smooth, adding milk a little at a time until you reach your ideal creaminess.
4. Finish & serve. Fold in green onions. Taste and adjust seasoning. Transfer to a bowl and drizzle with a little extra Garlic Olive Oil before serving.

Tips & Variations

• Ultra-smooth: Run potatoes through a ricer or food mill before mixing in dairy.
• Make-ahead: Hold warm up to 2 hours in a covered slow cooker on Warm. For next-day reheat, stir in a splash of milk while warming.
• Dairy-light: Swap half-and-half for cream; or use unsweetened oat/almond milk plus more Garlic Olive Oil for dairy-free.
• Add-ins: Stir in 1/2 cup grated Parmesan, roasted garlic, or chopped chives.
• Keep them fluffy: Avoid overmixing (especially with a mixer), which can make potatoes gluey.

Pair It

Perfect with roast chicken, pork loin, steak, or holiday turkey. Try alongside our Cranberry Pear Balsamic Pork Roast or drizzle with Traditional Balsamic for a steakhouse vibe.