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Smokey Mashed Potatoes

Smokey Mashed Potatoes

Thanksgiving cannot exist without mashed potatoes. Whether you prefer them lumpy or smooth, skinned or skin-on, mashed potatoes are the perfect receptacle for gravy, a flavor conduit for your leftover sandwich on Friday, mashed potatoes are key to a successful Thanksgiving meal. Add in a touch of Beyond the Olive's Smoked Olive Oil and bring this years potatoes to the next level. Artisan ingredients used: Beyond The Olive Smoked Olive Oil

Serves 4


4 Medium Russet Potatoes, or other starchy potato. General rule of thumb is 1 potato per person.

1/2 Cup, Unsalted Butter

1/2 Cup, Heavy Cream

Salt, for seasoning potatoes and for heavily salting cooking water

Cold Water, enough to cover potatoes in a pot

Beyond The Olive Smoked Olive Oil, To Taste. We used 1 Tablespoon.



  1. Peel your potatoes and cut them into medium sized pieces (to help cook faster and more evenly).
  2. Place potatoes in a pot big enough to cover them with water without boiling over.
  3. Cover the potatoes with cold water.
  4. Heavily salt the pot. The water should taste like the ocean.
  5. Bring the water to a simmer and cook until potatoes are easily pierced all the way through with a knife.
  6. While the potatoes are cooking, heat milk and cream in a separate pot until melted. Do not allow to boil or simmer. 
  7. Once the potatoes are cooked, drain out the water.
  8. Mash the potatoes! We like to use a potato rices to get a smooth consistency. Feel free to mash to your desired consistency. Be careful not to work the potatoes too much or they will become gummy.
  9. Add in your cream and butter mixture a little at a time until desired consistency is reached.
  10. Season with salt and Beyond The Olive Smoked Olive Oil.

Get The Box from Chef Nyesha Arrington and Make All of Our Thanksgiving Recipes!