Greek Mashed Potatoes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg potato (s)
2 cup water, (cooking water)
3 cloves garlic (to taste)
0.75 ¾ Cup (s) olive oil (very good), coffee cup (possibly more)
Salt and pepper, from the mill
1 tablespoon white wine vinegar, (possibly more)

Instructions

Peel, boil and drain the potatoes (collect 2 cups of the cooking water). Put the saucepan back on the hot plate while it is still warm and press the potatoes in through the press. Pour in half a cup of olive oil, add 1 tablespoon of vinegar and the 2 cups of cooking water and stir well. Press the garlic (2 to 4 cloves to taste) through the press and mix in. Season with salt and pepper and stir well. If necessary, touch up with olive oil and vinegar. Too much olive oil makes the consistency slimy.
Now it`s getting difficult for me. The mashed potatoes should have about the consistency of the usual. The olive oil makes it a little heavier. The vinegar should be noticed, but not over-tasting. The garlic will fully emerge.
It goes well with pork or lamb, pan-fried.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.