Potato Purée with Olive Oil

Potato Purée with Olive Oil

4 servings
Preparation 5 min
Cooking 25 min

180 calories per serving 


2 potatoes, Russet or Idaho type, or Yukon Gold (yellow)   500 g
4 tsp lemon juice, freshly squeezed   1/2 lemon
3 tbsp olive oil   45 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food mill or a potato ricer will be very useful to purée the potatoes. A food processor cannot give the proper texture.


  1. Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20-25 min. Drain well and peel.
  2. Pass the potatoes through a food mill, then put the purée back into the pot that was used to cook the potatoes. Add the lemon juice and olive oil, then add salt and pepper to taste. Blend well using a spatula.
  3. Reheat and serve warm.


The consistency of this purée is much different from the milk-based purée. If you find it too dense, just add some warm water.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)


% DV*

* DV = Daily Value




10 g

16 %

Saturated 1.5 g
+ Trans 0 g

7 %


0 mg


10 mg

0 %


20 g

7 %


2 g

8 %


1 g


2 g

Vitamin A

0 %

Vitamin C

20 %


2 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin C, Vitamin K
Good source of :
Potassium, Vitamin B6, Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Potato | Side dishes | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian

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