Creamy Garlic Olive Oil Mashed Potatoes with Parmesan & Chives

Rich, buttery, and irresistibly creamy, these homemade mashed potatoes bring something extra special to the Thanksgiving table. Made with tender Yukon Gold potatoes, freshly grated Parmesan, and Seven Barrels Garlic Extra Virgin Olive Oil, every spoonful delivers smooth, velvety texture and delicious roasted-garlic-style flavor. Finished with fresh chives and an extra drizzle of Garlic EVOO, this holiday classic might just steal the show.

Seven Barrels product:

Garlic Extra Virgin Olive Oil

Makes: 10–12 side-dish servings
Prep: 15 minutes
Cook: 25–30 minutes
Total: Approximately 45 minutes

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into evenly sized chunks

• 3 tablespoons Seven Barrels Garlic Extra Virgin Olive Oil, divided

• 6 tablespoons unsalted butter, softened

• ¾ cup half-and-half, warmed, plus more as needed

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons fresh chives, finely chopped, plus extra for garnish

• 1½ teaspoons kosher salt, plus more for the cooking water and to taste

• ½ teaspoon freshly ground black pepper

• 2 tablespoons sour cream (optional, for extra richness)

• Fresh parsley or chives, for garnish

Directions

1. Prepare the potatoes. Peel the Yukon Gold potatoes and cut them into evenly sized chunks, approximately 1½–2 inches each. Place them in a large pot and cover with cold water by about 1 inch.

2. Boil until tender. Add a generous pinch of salt to the water and bring to a boil over medium-high heat. Reduce to a steady simmer and cook for approximately 15–20 minutes, or until the potatoes are completely fork-tender.

3. Warm the cream. While the potatoes cook, gently warm the half-and-half in a small saucepan over low heat. Do not boil. Keep warm until ready to use.

4. Drain and dry. Drain the cooked potatoes thoroughly and return them to the warm pot. Place over low heat for approximately 1 minute, gently shaking the pot to release excess moisture. Remove from the heat.

5. Mash the potatoes. Using a potato masher or potato ricer, mash the potatoes until smooth. For the creamiest texture, use a ricer and avoid overworking the potatoes.

6. Add the butter and cream. Fold in the softened butter until melted. Gradually add the warm half-and-half, stirring gently until the potatoes reach a smooth, creamy consistency.

7. Add the Garlic EVOO. Stir in 2 tablespoons of Seven Barrels Garlic Extra Virgin Olive Oil. The rich garlic flavor blends beautifully with the buttery potatoes, adding savory depth without requiring additional chopped garlic.

8. Add Parmesan and chives. Gently fold in the freshly grated Parmesan cheese, chopped chives, salt, and black pepper. For an even richer texture, stir in the optional sour cream.

9. Taste and adjust. Taste the potatoes and adjust the seasoning as needed. If they are too thick, add another splash of warm half-and-half. The finished potatoes should be creamy, fluffy, and easy to spoon.

10. Transfer to a serving bowl. Spoon the mashed potatoes into a warm serving bowl, creating soft peaks and swirls with the back of a spoon.

11. Finish with Seven Barrels. Drizzle the remaining tablespoon of Seven Barrels Garlic EVOO over the top. Sprinkle with additional freshly chopped chives, a little Parmesan, and freshly ground black pepper.

12. Serve and enjoy. Serve immediately alongside your favorite Thanksgiving turkey, homemade stuffing, green bean casserole, and cranberry sauce.

Serving Suggestion

These creamy garlic mashed potatoes are especially delicious with homemade turkey gravy. The rich Parmesan and garlic flavors complement herb-roasted turkey, making this the perfect side dish for the Seven Barrels Thanksgiving menu.

Seven Barrels Tip

The secret to this recipe is adding Seven Barrels Garlic EVOO in two stages.

Stir some into the warm potatoes to build flavor throughout the dish, then drizzle the rest over the finished potatoes just before serving.

That final drizzle brings out the olive oil's fresh garlic aroma and creates a beautiful golden finish.

Make-Ahead Tip: Prepare the mashed potatoes up to two days in advance and refrigerate promptly in a covered container. When ready to serve, reheat gently in a covered baking dish at 325°F, adding a little warm half-and-half to restore their creamy texture. Heat thoroughly to 165°F, then finish with fresh chives and Garlic EVOO immediately before serving.

For Best Results: Avoid using a blender or food processor, which can overwork the starches and make mashed potatoes gummy. A potato ricer or traditional hand masher produces a much better texture.