ABSTRACTThe aim of this work was to study the effect of the addition of extra virgin olive oil (EVOO) on instrumental textural properties, sensory texture profile analysis, and microstructure of fresh and frozen/thawed mashed potatoes formulated without and with added cryoprotectants (kappa‐carrageenan [κ‐C] and xanthan gum [XG]). EVOO behaves as soft filler due to droplet aggregates, whereas addition of cryoprotectants led to more structured mashed potatoes (MP) thanks to the gelling properties of κ‐C. Both the percentage of added EVOO and processing had a much less significant effect on the texture of the MP containing κ‐C and XG, evidencing the ability of this biopolymer blend to impart freeze/thaw stability. All samples with added EVOO were perceived as significantly softer and creamier than the samples without EVOO, whereas all MP samples with added cryoprotectants were perceived as significantly thicker and creamier than those without hydrocolloids.PRACTICAL APPLICATIONSPrevious studies showed that the quality after freezing and thawing may be improved by the addition of 1.5 g/kg of kappa‐carageenan and 1.5 g/kg of xanthan gum, and/or incorporation of dietary fiber, improvement of mashed potatoes texture by retarding starch retrogradation and increasing water‐holding capacity. Growing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health‐enhancing properties. Extra virgin olive oil (EVOO) has important nutritional characteristics linked to its biophenol content and has very important antioxidant properties. The results have shown that although instrumental textural data were able to explain differences in consistency perceived, structural information is needed to understand differences in creaminess. Back extrusion test is recommended to industry as practical quality control tool in the commercial production of mashed potatoes with added EVOO.