Herbed Mashed Potatoes

Number of Servings: 
4 to 6, as a side
Recipe Source: 
Erik Oberholtzer


  • 4 medium Yukon gold potatoes
  • 1 cup good extra virgin olive oil
  • 4 cloves fresh garlic, oven roasted until tender
  • Juice from 12 lemon
  • 12 cup chives, finely chopped
  • 12 cup Italian parsley, finely chopped 
  • Kosher salt and freshly cracked pepper, to taste


  1. Bake the potatoes cooked 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.


Tips for the perfect mashed potatoes:

  • The trick to good mashed potato is picking a good potato. I like Yukon Golds for the sweeter creamier flavor and texture.
  • To get a great texture, use a ricer.
  • When mashing, don’t want to overwork the potato because it will can get a gooey, gummy texture.