Cheddar and Olive Mashed Potatoes

With the pretty nasty germs going around, we went out and bought fresh food that will stay good for a long time in the fridge (potatoes…white and sweet, beets, cabbage, eggs, ultra-pasteurized milk [which we are normally against], etc.) so that we have a good supply of ingredients for a while without having to go to the store too often. We also bought a few bags of various dried legumes, boullion cubes, and all purpose flour (+active dry yeast) so we have a stash of ingredients to make soups, bread, bean dips and burgers, and a host of other things we haven’t yet thought of.

For the next handful of meals, we suggest you go to Youtube, search for “Splendid Isolation” by Warren Zevon, and listen as you cook!

We served this with Paprika Pork Chops (using Spanish Sweet Paprika!), but it would go very well with braised rabbit legs, Spanish chorizo, or roasted chicken. Or, if you really want to go all in with an olive dinner, try our Cheesey Manzanilla Olive Chicken!

Time: 30 Minutes


  • Potatoes (We used Yukon Gold)
  • Sour Cream
  • Cheddar Cheese
  • Green Olives (we used ones stuffed with garlic, but pick whichever you like)
  • Milk
  • Optional: Chives


  • Wash your potatoes, and cut them into large cubes. Add them to a pot with some water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
  • While your potatoes boil, dice your olives, and combine them with sour cream and shredded cheddar in a bowl with a fork.
  • When your potatoes are ready, drain, and mash with a fork.
  • Combine your sour cream/cheddar/olive mixture with your mashed potatoes, and add milk to achieve your desired level of creaminess.
  • Stir in some chives as well if you’re using.
  • Transfer everything back to your pot, and heat to allow flavours to fully combine and your cheese to melt.
  • Plate, devour, and enjoy!

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