Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. That’s the beauty of extra virgin olive oil, it can so easily take the place of butter with no ill effects, and in fact I’d argue it makes these potatoes even butterier than if they were made with butter, if that’s even possible.

But it was inevitable. Use the paddle attachment* (see note below) and mix on speed 3 or 4 until the potatoes are broken up into small pieces; about 1-2 minutes. Try this recipe for a delicious Italian rendition of mashed potatoes. Mix for 10 seconds. Use any salt you like, but (imo) great salt will give even more great flavor! They said it was too strong. Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Now put the potatoes into the bowl of a stand mixer. We have a recipe with cream cheese that they couldn't help comparing it to even though I told them not to! My family liked the mashed potatoes but didn't care for the garlic-olive oil on top. Drain and return to the pot. With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Cook until tender, about 15 minutes. As the meal progressed they liked them more and more although they never did go for the garlic-oil oil topping. Change the paddle attachment to the beater attachment and add the extra virgin olive oil. Trust me, you’ll be shocked at just how creamy and buttery these potatoes taste when made with olive oil and a splash of milk. I recall that my grandma would fork mash boiled potatoes, drizzle some extra virgin olive oil and sprinkle with coarse sea salt.