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If you are looking for a tasty and vegan mashed potato side dish, look no further than these delicious olive oil mashed potatoes. These homemade mashed potatoes are so easy and quick to make and can be made ahead of time, too, perfect if you are planning to serve them for Thanksgiving or the holidays.
In the Mediterranean, where olive oil is a staple in nearly every kitchen, this recipe has reimagined the classic comfort of mashed potatoes by swapping out butter and cream for the heart-healthy richness of Olive Oil. Aligning with the Mediterranean diet, renowned for its health benefits, olive oil mashed potatoes fit right in! This recipe stands as a perfect fusion of tradition and contemporary wellness.
“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
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make olive oil mashed potatoes
- Popular substitutions & additions
- How to make vegan mashed potatoes with olive oil
- Tips for making the best vegan mashed potatoes
- What to serve with olive oil mashed potatoes
- How to store & reheat
- Frequently asked questions
- More potato recipes:
- Olive Oil Mashed Potatoes Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegan, Dairy Free
Key Flavor: Garlic and Olive Oil
Skill Level: Easy
Summary
- Vegan Friendly: In this recipe, olive oil replaces dairy, ensuring the creamy texture we all love in mashed potatoes while keeping the dish plant-based.
- Make Ahead: Easily prepare ahead of time for weeknight dinner, potlucks, work parties, or larger family gatherings.
- Effortless Preparation: With simple ingredients and straightforward steps, these mashed potatoes are perfect for cooks of all skill levels.
- Healthy Fats: Olive oil is known for its heart-healthy fats and antioxidants. If I can enjoy mashed potatoes with additional health benefits, then sign me up!
Ingredients you’ll need to make olive oil mashed potatoes
- Potatoes: The best potatoes to use when making mashed potatoes are starchy potatoes. Yukon Gold is a favorite as they get really nice and fluffy. Avoid waxy potatoes like fingerlings and reds.
- Garlic: Garlic is an easy way to add a burst of flavor to this side dish.
- Salt and pepper: For seasoning.
- Olive oil: Use extra virgin olive oil for the best flavor and texture. The oil replaces the need for any milk or butter so that the mashed potatoes are plant based and yet still luxuriously creamy.
- Thyme: Use both fresh and dried thyme to add a great earthy freshness and works great with the garlic.
Popular substitutions & additions
- Different Potato Varieties: While Yukon Gold potatoes are ideal for their fluffiness, Russet potatoes are a great alternative, offering a similar starchy quality that yields creamy mashed potatoes.
- Herb Variations: In addition to thyme, herbs like rosemary or sage can be used to infuse a unique aroma and flavor.
- Roasted Garlic Instead of Raw: For a milder, sweeter garlic flavor, try using roasted garlic instead of raw. Roasting garlic adds depth and caramelized flavors.
- Adding a Root Vegetable: Incorporate parsnips or turnips with the potatoes for a twist.
- Splash of Vegetable Broth: Adding vegetable broth can increase the savory flavors of the mashed potatoes while keeping them vegan. It’s a great way to adjust the consistency and add an extra layer of flavor.
- Nutritional Yeast for a Cheesy Flavor: For a dairy-free cheesy twist, nutritional yeast can be added. It provides a nutty, cheesy flavor, making it a popular choice in vegan cooking for mimicking cheese-like flavors.
How to make vegan mashed potatoes with olive oil
- Place the potatoes and garlic in a pot or salted boiling water.
- Cook the potatoes until they are fork tender. Then you can drain the liquid but keep some if needed to soften the mixter later.
- Mash the potatoes with the rest of the ingredients.
- Adjust the seasoning or add more olive oil or starchy cooking water to reach your desired consistency.
“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
Tips for making the best vegan mashed potatoes
- Make sure potatoes are fork tender before draining. To test, poke a couple potatoes with a fork and make sure that they easily split apart.
- Start the potatoes in cold water that you bring to the boil. This will cook them more evenly than if you placed 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 the water that you are boiling the potatoes in. This will help them to start absorbing flavor right from the start, similar to what you’d do when cooking pasta.
- Don’t toss the 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.
What to serve with olive oil mashed potatoes
These mashed potatoes are quick enough to serve as part of an easy weeknight meal, but they won’t be out of place at a Thanksgiving or holiday table either. They work wonderfully with so many dishes. Try them with:
How to store & reheat
Before storing, let the mashed potatoes cool to room temperature. Once cooled, transfer them to an airtight container and store them in the fridge.
How long will olive oil mashed potatoes last in the fridge?
When properly sealed, olive oil mashed potatoes will keep fresh for 3 to 4 days in the fridge.
Can I freeze olive oil mashed potatoes?
It’s not generally recommended to freeze mashed potatoes. Once frozen and thawed, the texture and consistency will not resemble that of fresh mashed potatoes. While they can technically be frozen, I wouldn’t recommend it.
Reheating: For reheating olive oil mashed potatoes, it’s best to warm them on the stovetop. Start off low and add any extra water, broth, or olive oil to prevent sticking and to revive the creamy consistency. Heat until warmed through.
Frequently asked questions
These olive oil mashed potatoes are a great make ahead side dish. Let them cool to room temperature before storing in a container in the fridge. They will keep well for 3 to 4 days. Reheat the potatoes gently on the stovetop, stirring so that they don’t stick.
If you have time, once you have peeled the potatoes, let them sit in a pot of cold water for 15 minutes. This helps to make the final mash less gluey, but if you use Yukon Gold you don’t necessarily need to do this.
Of course! Sweet potatoes can be a delicious alternative to this recipe, especially during the holiday season. They will give a different flavor profile and are naturally creamier. Remember that sweet potatoes cook faster than regular potatoes, so adjust the cooking time accordingly.
Yes, you can! If you don’t have a masher on hand, you can use a fork or a hand mixer on a low setting. Be careful not to overmix however, as potatoes can become gluey in texture.
Olive oil mashed potatoes are a dairy-free version of a classic side dish, blending the richness of olive oil and the rustic feel of mashed potatoes. Perfect for all occasions and most dietary preferences. Once you try them this way, it might be the only way you make mashed potatoes from now on!
More potato recipes:
- Healthy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Mashed Sweet Potatoes
- Lebanese Spicy Potatoes (Batata Harra)
- Garlic Roasted Potatoes
- Air Fryer Potatoes
- Cheesy Gouda Scalloped Potatoes
If you try this healthy-ish feel good Olive Oil Mashed Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Olive Oil Mashed Potatoes
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
- Freshly cracked 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.
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!