Olive Oil Mashed Potatoes
Updated Sep 19, 2025
These olive oil mashed potatoes are made with Yukon gold potatoes, extra virgin olive oil, salt, and dried thyme, and ready in under 30 minutes.
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Olive Oil Mashed potatoes are so good!
When I’m out of butter but still craving mashed potatoes, this olive oil mashed potatoes recipe is the one I make. Honestly, it’s become one of my favorites even when I do have butter on hand because the garlic and thyme mixed with the olive oil give the potatoes such great flavor.
I can’t do olive oil mashed potatoes without a generous amount of garlic, and simmering the cloves with the potatoes makes them mellow and sweet instead of sharp. Then the thyme brings it all together. The end result is garlicky mashed potatoes with a drizzle of olive oil on top that are soo good.
Happy Cooking!
– Yumna
Olive Oil Mashed Potato Ingredients
- Potatoes: You always want to use starchy potatoes when making mashed potatoes. Yukon golds are my favorite, but russets are great, too! Avoid waxy potatoes like fingerlings and reds.
- Garlic: Go for fresh cloves of garlic if you can.
- Seasoning: You’ll need salt, pepper, and thyme to season these mashed potatoes. Rosemary would also be delicious if you wanna mix up your herbs.
- Olive oil: Use extra virgin olive oil for the best flavor and texture (this is replacing milk and butter, so it’s important!).
How to Make Olive Oil Mashed Potatoes
“This is the only way I’ll make mashed potatoes from now on!! Not a fan of dairy in my food so I definitely appreciate this recipe. I love the tip to reserve some cooking liquid, that’s what helps get the potatoes smooth and not dry. My family loved it!” – Zainab
Olive Oil Mashed Potato Recipe
Video
Ingredients
- 2 pounds yellow potatoes like Yukon Gold, peeled and cut into 2-inch chunks
- 6 garlic cloves peeled
- 2 teaspoons salt
- ¼ cup extra-virgin olive oil plus more for serving.
- ½ teaspoon dried thyme
- Fresh thyme for serving
- black pepper for serving
Instructions
- Bring water to a boil in a large pot. Add potatoes, garlic and salt and cook on medium heat until potatoes are fork tender, about 15 minutes. Turn off the heat.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Using a potato masher, fork or beater, combine the potatoes, garlic, olive oil and thyme in the large pot. Add as much of the reserved cooking liquid to reach desired consistency.
- Transfer to a serving bowl, and serve warm with a drizzle of olive oil, fresh thyme and freshly cracked black pepper, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure your potatoes are fork-tender before draining. To test, poke a couple potatoes with a fork and make sure that they split apart easily.
- Start your potatoes in cold water, before bringing your pot to a boil. This will cook them more evenly than placing them straight into boiling water.
- Wash your potatoes well before peeling them. Avoid getting specks of dirt on the flesh of the potato by rinsing and scrubbing them in cold water.
- Salt your potato water. This will help them to start absorbing flavor right from the start, just like when you’re cooking pasta.
- Keep your cooking liquid. This warm starchy liquid can help with mashing the potatoes so you don’t have to use any dairy or overdo it with the olive oil.
“I tried the olive oil mashed potatoes and mushroom gravy, 💯!! I was worried how the mashed potatoes would taste without dairy but they were good 😋😋”-Mayra
Serving Ideas
- Add to your Thanksgiving dinner. These potatoes are a staple of my Thanksgiving dinner table, alongside Thanksgiving turkey, mushroom stuffing, and green bean casserole.
- Pair with protein. I love these potatoes with heartier meats like beef stew or skillet steak as well as lighter proteins like air fryer salmon, and sautéed chicken.
- Add gravy. Because these mashed potatoes are on the lighter side, they’re great with homemade gravy. I like to make a vegan mushroom gravy as well as a more classic non-veg version!
FAQs
Before storing, let your mashed potatoes cool to room temperature, then transfer them to an airtight container and store them in the fridge for 3 to 4 days. To reheat, it’s best to warm your potatoes on the stovetop. Start off low and add extra water, broth, or olive oil to prevent sticking and to revive the creamy consistency. Heat until warmed through.
Technically yes, but it’s not generally recommended to freeze mashed potatoes. Once frozen and thawed, the texture and consistency will be entirely different!
Comments
These were delicious and easy. I even forgot to do the garlic in water sonI added a little garlic powder. They were amazingly good.
I love that! So glad you enjoyed!
This is the only way I’ll make mashed potatoes from now on!! Not a fan of dairy in my food so I definitely appreciate this recipe. I love the tip to reserve some cooking liquid, that’s what helps get the potatoes smooth and not dry. My family loved it!
So glad you loved it!! Thank you!!
I tried the olive oil mashed potatoes and mushroom gravy, 💯!! I was worried how the mashed potatoes would taste without dairy but they were good 😋😋
So happy to hear that! Thank you!