Olive Oil Mashed Potatoes
Updated Oct 07, 2026
Olive oil mashed potatoes made with Yukon golds, garlic, and extra-virgin olive oil. A creamy, dairy-free side that comes together in about 25 minutes.
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The first time I made olive oil mashed potatoes, I already had the potatoes going before I realized I was out of butter. At that point I wasn’t changing dinner, so I grabbed the olive oil, added plenty of garlic and thyme, and hoped for the best. I liked them way more than I expected to, and now I make olive oil mashed potatoes even when there’s plenty of butter in the fridge.
I use a lot of garlic in these because I want to actually taste it. I simmer the cloves with the potatoes so they get soft and mellow, then mash everything with olive oil and thyme. I like that I can actually taste the olive oil too, especially with all that garlic. It gives these potatoes their own thing instead of making them feel like regular mashed potatoes with butter missing.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
Once I decided to put these on the site, I had to actually measure the olive oil, which I hadn’t done before. I tried ¼ cup first, then pushed it a little higher to see how far I could go. More was not better. The potatoes turned out oily instead of just rich, so I went back to the ¼ cup.
The garlic was funny because I had been tossing cloves into the pot without thinking about the number (I LOVE garlic). Since it cooks with the potatoes and gets really mellow, six ended up being good for me.
I tested adding more olive oil when the potatoes needed loosening up, and I didn’t like where that went either. Using some of the potato water worked much better, and I could add a little at a time until the mashed potatoes have a consistancy I like. The amount of potato water I use does change depending on the potatoes, so I don’t force an exact measurement here.
Happy Cooking!
– Yumna
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Olive Oil Mashed Potatoes Ingredients
- Potatoes: Use starchy potatoes for mashed potatoes. Yukon Golds are my favorite, but Russets are great, too. Avoid waxy potatoes like fingerlings and reds. Peel them and cut them into even 2-inch chunks so you don’t end up with some pieces that are ready to mash while others are still firm.
- Olive oil: Choose an extra-virgin olive oil you enjoy tasting on its own, since you’ll notice it in these olive oil mashed potatoes. It replaces the milk and butter, so it’s important you like the taste!
- Garlic and seasoning: You’ll need fresh garlic, dried thyme, fresh thyme, salt, and black pepper. Peel the garlic cloves but leave them whole. I season the potatoes with dried thyme, then serve them with fresh thyme and black pepper. Rosemary is a good substitute.
How to Make Olive Oil Mashed Potatoes
These step-by-step photos walk you through how to make homemade vegan Olive Oil Mashed Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Olive Oil Mashed Potatoes recipe below
1. Boil potatoes & garlic
Place the potato chunks and garlic cloves in a pot of salted boiling water. Keep the water at a steady boil.
2. Check for tenderness
A fork should slide into the potatoes easily, with no firm center. Before draining, scoop out a cup of the cooking water to use when mashing.
3. Mash the potatoes
With the heat off, use a potato masher to work the softened garlic into the potatoes along with the oil and dried thyme. A fork works too, though it takes a little longer.
4. Adjust the texture
Add the reserved cooking water a little at a time until the potatoes are as thick or soft as you like. Taste before serving, then finish with your toppings.
Full Olive Oil Mashed Potatoes Recipe
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 the 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 dried thyme in the large pot. Add as much of the reserved cooking liquid as needed to reach the 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 Variations
- Chopped herbs. Fold in 2 tablespoons of chopped parsley or chives after mashing.
- Lemon zest. Stir in ½ teaspoon of finely grated lemon zest. Take only the yellow part of the peel to avoid bitterness.
- Sautéed mushrooms. Spoon sautéed mushrooms over each serving rather than mashing them in.
Recipe Tips
- Start your potatoes in cold water. This will cook them more evenly than placing them straight into boiling water.
- Make sure your potatoes are fork-tender before draining. To test them, poke a couple of potatoes with a fork and make sure that they split apart easily.
- Salt your potato water. This helps them start absorbing flavor right from the start.
- Add the cooking water gradually. Start with a tablespoon or two, then gently mix and check the texture. You may not need the full cup, and it’s easier to thin the potatoes than thicken them.
- Mash while the potatoes are hot. They break down more easily before they cool, so have the olive oil, thyme, and masher ready when you drain them.
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 mashed 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 vegan mushroom gravy as well as a more classic gravy.
Troubleshooting
Too much mixing can release excess starch and make homemade mashed potatoes sticky. Stop mashing once the large lumps are gone, and fold in any extra liquid gently. Adding more oil won’t undo a gluey texture.
The potatoes may not have cooked all the way through. The larger pieces should break apart easily when pressed with a fork before you drain them. If they’re fully cooked, mash while hot and add a little warm cooking water to help loosen the mixture.
Boiling the garlic softens its sharpness, so these garlic mashed potatoes taste milder than potatoes mixed with raw garlic. Still, if you prefer less garlic, use 3 cloves instead of 6.
Comments
I am coming off of an elimination diet and am reintroducing potatoes but can not have any dairy or oils other than olive, coconut, or avocado, so I tried this recipe, and it is SO easy and DELICIOUS! This is a keeper of when and if I can have dairy!
Love that!! So glad you enjoyed them, Julie! Thank you!!
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!