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Mashed Potatoes with Chilean EVOO

Fluffy potatoes and fruity Chilean extra virgin olive oil are a perfect match; the better the oil, the better the flavor.


  • 6 large baking potatoes (about 4 1/2 pounds),
  • 7 Tablespoons Chilean extra virgin olive oil, divided
  • Salt and pepper to taste


  • Peel the potatoes and cut crosswise into thirds.
  • Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes.
  • Drain, reserving 1-1/2 cups potato cooking liquid. Return potatoes to pot. Stir over medium heat until any excess liquid evaporates.
  • Add 6 Tablespoons Chilean extra virgin olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper.
  • Transfer potatoes to large bowl. Add salt and pepper. Drizzle with remaining Tablespoon Chilean extra virgin olive oil and serve.
  • Mashed Potatoes can be made up to 2 hours ahead of time and left at room temperature. Rewarm before serving over medium heat, adding more reserved cooking water as needed to moisten.
  • Check out complimentary dishes to go with your savory mashed potatoes:
  • Roasted Merken Spiced Skirt Steak with Chilean EVOO 
  • Barbecued Lamp Chops in Rosemary Gravy With Charquicon Criollo


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936