The best mashed potatoes (Lebanese-style)

May 16, 2011  •  Category:


I remember it as if it was yesterday: Mom showing me how to mash potatoes; she grabbed a fork  pressing the tines a few times on the boiled potatoes, grabbed the olive oil and drizzled a thin filet swirling it around to cover most of the surface; sprinkled some salt and handed me the fork.

I believe  these are  the best mashed potatoes  in the world.

What about you? How do you love your mashed potatoes?

(Potatoes used here are Klondike Goldust Gourmet Yellow Fleshed Idaho Potatoes)

(Olive oil is from Lebanon Koura region)


35 Comments  •  Comments Feed

  1. Belinda @zomppa says:

    Oo- lovely!! I usually add a good load of butter in them, but this seems to be more health-happy!

  2. Velva says:

    I like your version- simple and elegant.
    Americans love their mashed potatoes, usually smothered in gravy, or whipped with butter, milk and salt/pepper.


  3. Devaki says:

    I love the purity and simplicity of these mashed potatoes and must confess I have never had them with olive oil. Will fix them tommorrow with my roast chicken 🙂 Thanks!

    chow! Devaki @ weavethousandflavors

  4. aipi says:

    Its amazing how cuisines have similarities ~ In our local Indian cuisine we make something similar with lots of chillies, onion n mustard oil 🙂 It is definitely better than the butter loaded regular mashed potatoes.
    US Masala

  5. Suzanne says:

    I love this. Making some tomorrow. Don’t you think that waxy potatoes lend themselves best? You chose a great one. Can you tell me if this Koura oil is available in the U.S? Do you have a brand you recommend?

    • Joumana says:

      @Suzanne: Yes, the Koura brand is available in the US; I buy it all the time here in Dallas at the neighborhood middle-eastern grocer. I prefer it to the others (maybe because I used to spend time in the Koura region famous for its olive groves).

      • Julia says:

        This looks amazing. I love Lebanese olive oil. What is the ratio of olive oil to potatoes? How much olive oil should I use? I’ve made this before and it was wonderful but forgot the amounts. Thanks!

  6. Jean says:

    I love the simplicity of these mashed potatoes. I can enjoy a healthy serving without the guilt I would have with the versions loaded with butter. This has inspired me. 🙂

  7. Alice says:

    I definitely enjoyed these. 😉

  8. Verkin says:

    Your photography is just amazing!

  9. Hélène (Cannes) says:

    J’ai découvert la purée de pommes de terre à l’huile d’olive quand je suis arrivée dans le Sud. mais seuls les grands chefs la faisaient ainsi, à l’époque. Tu sais que la France est le pays du beurre et Robuchon en mettait jusqu’à 250 g pour 1 kilo de pommes de terre ! Pas très diététique, tout ça, mais bien bon ! Cela dit, à l’huile d’olive, c’est juste divin !

  10. Lynne says:

    That’s my olive oil!! Well, was until I ran out, lol. I was standing in front of the vast array of olive oils at my little fav Armenian market. Little (mature-aged) lady related to the people who run the shop) walked up, picked this up & put it in my hands. As she started to walk away, she asked, “You like strong?” “Yes!” was my reply – she then said, “Good – you like.” And I did! 😀

    The potatoes sound & look delicious – getting hungry just looking at your photo.

    @aipi – I agree about similarities in cultures! I’m in the US, but on my mom’s side I’m second generation Sicilian. So many of the foods – and, of course, ingredients – are similar to many foods I had when I was little (when there were more of the older relatives around, unlike now, sad to say).

  11. Nuts about food says:

    Yesterday I learned about Greek olive oil from Magda, today about Lebanese olive oil. Living in Italy you tend to forget how many other Mediterranean countries produce it. Would be interested in trying it. I love boiled potatoes with oil and salt, so mashed they must be even better!

  12. Lenna says:

    Sounds pretty awesome! You´ve made a masterpiece of something so simple as mashed potatoes:)

  13. Priya says:

    Adding olive oil in mashed potatoes makes me drool,fabulous click..

  14. Diane says:

    I have never tried olive oil on mashed potatoes must certainly give this s try. Diane

  15. Caffettiera says:

    These to me were ‘patate schiacciate’, literally mashed potatoes, indeed. I liked them with good olive oil, a lot of salt and black pepper. My mother called ‘puree’ the mashed potatoes whipped with butter, milk and nutmeg. I’m not sure which one I prefer.

  16. TastyTrix says:

    I love my mashed potatoes any way I can get them! They are the number one comfort food for me, as the story is that my mom ate buckets of the stuff when she was pregnant with me. Butter, salt, and pepper. Lots.

  17. Jumanah says:

    Totally agree with you! This is how we make mashed potatoes and they are simply wonderful!

  18. Oui, Chef says:

    My wife and my father in-law and I were just talking about Lebanese olive oil yesterday. I am all out and it makes me sad. It is truly wonderful, and makes fabulous smashed potatoes! Lovely photo, Joumana. – S

  19. Ed Habib says:

    Growing up my Father would love it when there were onions sauted in the olive oil, nice and brown and crispy and then he would put them on top of the potatoes, some times with browned pine nuts as well.

  20. Kinda Almon says:

    My grandmother would prepare this with the sauted onions on top for my grandfather. And of course they would eat it with bread. Brings back such good memories!

  21. Ausra says:

    Joumana, these look great! I’ll definitely try them; my version of mashed potatoes includes loads of butter, CREAM CHEESE!!! Half & half !!!! (I know!!) + chopped chives and sometimes – BACON!!! you are probably laughing now….!!;

  22. Maria @ Scandifoodie says:

    I’ll be trying your recipe next time I’m making mashed potatoes! This sounds so good!

  23. Dana says:

    Lots of butter, and enough milk to make them just the littlest bit slumpy on the plate. Cloud potatoes.

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  25. Katie@Cozydelicious says:

    These look fantastic – and so close to the way I make them at home. An Italian friend showed me this exact version many years ago, with the addition of a sprinkle of romano cheese. Amazing!

  26. Krista says:

    I love my mashed potatoes with olive oil too! I boil my taters with green beans and garlic then mash everything together. Mmmm. 🙂

  27. Doc says:

    I love the cake and the portion sizes. It is a perfect dessert. COngrats on the salad feature in Way to go!

  28. Tom @Tall Clover says:

    My kind of recipe! And for variation, I can see a clove or two of roasted garlic going in the mix. I just bought some Lebanese olive oil for the first time, nice flavor.

  29. Chocolatesa says:

    I go the traditional North-American way of butter and milk, but I add lots of powdered chicken broth and freshly ground white pepper. I got this idea when I was a kid and saw somewhere to try putting chicken broth instead of butter in your potatoes, but I decided to try putting powdered chicken broth AND butter, and I loved it and have been doing it ever since! Since then the powdered chicken broth has had a permanent place in a shaker on the kitchen table beside the salt and pepper (we use the low-fat kind so it’s not clumpy) and is used on all sorts of things like fried eggs, chickpeas, soup, turnips, fish, anything!

    I can’t eat fried eggs without it any more, it just doesn’t taste the same! 😛 Sometimes I make fried eggs for friends and put some on and then ask them to try and tell me what kind of spice I put, it always confuses them, so much fun! 😛

  30. domi says:

    Tout simple et tout bon…une purée extra

  31. Susan says:

    I just had olive oil mashed red potatoes at my daughter and son-in-law’s home this week and they were wonderful!

  32. Magic of Spice says:

    I will have to try this, I have always used butter, cream, herbs and garlic…but never tried with olive oil.

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