Mediterranean Kalamata Olive Mashed Potatoes


  • 3 lbs. Idaho potatoes, peeled and cut into 1/4-inch chunks
  • 1 cup low-fat yogurt
  • 1/2 cup extra virgin olive oil
  • Salt and white pepper
  • 1 cup kalamata olives, julienned
  • 1 tablespoon chives, thinly shaved


  1. Cover the potatoes with cold water. Bring to a boil and simmer until fork tender (about 7-10 minutes). Drain and mash. Put back into the pot. Add yogurt and olive oil. Mix well using a hand mixer. Season with salt and white pepper to taste. Fold in the olives last as they will discolor the mashed potatoes. Garnish with chives. Taste and Enjoy!
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Yield: 6 servings
Calories: 401
Sodium: 346 mg
Fat: 24 g
Protein: 6 g
Cholesterol: 3 mg

Michael Jordan
Formerly of - Rosemary's Restaurant
Las Vegas, NV

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