Aromatic olive oil mash from Ottolenghi Simple (page 130) by Yotam Ottolenghi

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Notes about this recipe

  • scarlettclm on April 19, 2026

    Delicious and went down very well. Didn’t bother with the topping, just tossed a handful of chopped chives over the top.

  • dmdmdmmm on January 29, 2026

    LOVED this! Creamy mashed potatoes without all the cream. I loved how herby it was too! Def will make again

  • AmomentOfMusic on December 21, 2025

    This was a lovely change from our usual mash potatoes - nicely flavoured without being too overwhelming. Was also not a lot of extra work, which is definitely a plus. Will make again and use the idea of boiling aromatics with the potatoes in the future as an easy upgrade.

  • bernalgirl on August 13, 2021

    While my daughter immediately recognized the lack of dairy, three generations of the family gave this mash raves. Waxy potatoes can by gluey when mashed bit these are smooth and the potato flavor comes through beautifully. The herbed oil is a lovely finishing touch.

  • robertofwine on March 10, 2019

    Delicious with the Bridget Jones salmon recipe. Adds a nice mellow contrast to the sweet/salty salsa that tops the fish - but the olive oil links the two recipes. Needs a bit more seasoning if served on its own, but with the salty salsa it was perfect. Will definitely make again.

  • Frogcake on November 25, 2018

    We really enjoyed this mash, which I served with grilled flank steak. It’s very tasty and lighter than our usual fully-loaded mashed potato recipe. Will repeat. The drizzle would be lovely on any grilled vegetables also.

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