an Easy Recipe for Leaner Mashed Potatoes

an Easy Recipe for Leaner Mashed Potatoes

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


  1. Bake potatoes until fork tender.
  2. Peel and mash with a fork.
  3. Add remaining ingredients while continuing to mash.
  4. Adjust flavor with salt and pepper to taste.
  5. 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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