If you’ve ever been to one of California’s popular Tender Greens restaurants, you know that you can’t get fatty fries on the side—the healthful farm-to-table chain only offers salads and healthy spins on vegetables. But that doesn’t mean you can’t get creamy, delicious, comforting mashed potatoes…
Instead of butter, chef and co-owner Erik Oberholtzer adds olive oil to his famous side—and gets away with it by using Yukon golds, which naturally have a sweet, creamy taste and texture. Be careful not to overwork the potatoes when mashing, he adds, to avoid ending up with a gooey, gummy mash. And for even better texture, use a ricer if you have one.
Here, his recipe for Olive Oil Mashed Potatoes, just in time for Thanksgiving.
- 4 medium Yukon gold potatoes
- 4 oz. good extra virgin olive oil
- 4 cloves fresh garlic, oven roasted until tender
- Juice from 1/2 lemon
- 1/2 cup chives, finely chopped
- 1/2 cup Italian parsley, finely chopped
- Kosher salt and freshly cracked pepper to taste
- Bake potatoes until fork tender.
- Peel and mash with a fork.
- Add remaining ingredients while continuing to mash.
- Adjust flavor with salt and pepper to taste.
- Serve immediately or reheat in a pan when ready.
Serves: 4 to 6.
Fit Factor: This dish strips away the fattiest ingredients you’ll find in many traditional mashed potatoes recipes (heavy cream, butter) and adds olive oil, for a dose of heart-healthy fats.
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