Looking for a non-dairy mashed potato recipe or maybe a unique way to serve mashed potatoes? Then you need to try these olive oil mashed potatoes. They are smooth, creamy with a hint of Tuscan herbs. These vegan mashed potatoes are so rich and creamy no one will miss the dairy.
How to make vegan mashed potatoes
Olive oil is a wonderful substitute for dairy and nut milk to make creamy mashed potatoes. You are going to be really surprised how creamy these vegan mashed potatoes are.
How to pick a good olive oil
Choose a good-quality olive oil that has a light, fruity, and buttery flavor. Be sure it is first pressed, which means the olives were crushed and pressed only one time. The olive oil extracted from the first pressing is of the highest quality and purity. Also, be sure it was cold-pressed. This means that the olives never exceed over 80 degrees during the entire pressing process.
American olive oil
When you think of olive oil, have you always felt that it was grown mostly in Europe? It may surprise you that Georgia is not only known for peanuts and peaches, but we are also now known for superb quality olive oil.
OLIVE ORCHARDS OF GEORGIA originated in the summer of 2013 and is a family-owned company that grows and presses arbequina olives for the production of high-quality extra virgin olive oil. Prior to the olive orchard, the Hobdy family farm was used for hay production and family recreation.
Is olive oil good for you?
- In 2013, an ISRN Pharmacol study suggested that ingredients in extra virgin olive oil may help protect the nervous system and could be useful for treating depression and anxiety.
- According to a Nutrients study published in 2019, olive oil contains substances that may help prevent colorectal cancer. Lab tests have found evidence that antioxidants in olive oil may help protect the body from inflammation, oxidative damage, and epigenetic changes.
- According to Olive Wellness Institue, extra virgin olive oil contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process
- Olive Wellness Institue also states a large analysis found that including olive oil in your daily diet could reduce the risk of type 2 diabetes by 13%. In comparison to a low-fat diet, a diet high in olive oil was also found to help normalize blood glucose in people who already had type 2 diabetes
- A PubMed study states olive oil supplements appear to improve inflammatory markers and reduce oxidative stress in individuals with rheumatoid arthritis
💭 Top tips
Best potatoes for mashed potatoes
The best potatoes for mashed potatoes are Russet or Yukon Gold because of their naturally buttery flavor. They have the densest and most uniform flesh of the potato varieties when prepared in recipes.
Peel or not to peel potatos for mashed potatoes?
Peeled potatoes make a creamier or more tender bowl of mashed potatoes. If you leave the peels on your mashed potatoes are more rustic, with a crunchy texture.
Scoop the mashed potatoes into a dish or container that has a tight-fitting lid, cover, and refrigerate. You could also keep them in a zip-lock bag. Refrigerate for up to 3 days.
Freezing mashed potatoes
For individual servings, scoop one cup portions of the mashed potatoes onto a parchment-lined cookie sheet. Place in the freezer overnight. Transfer the individual servings to a large freezer bag or container, and store in the freezer.
For large portions of mashed potatoes use good quality freezer containers. Homemaid has a container that can go from freezer to microwave to dishwasher.
How to reheat mashed potatoes
Microwave: Move the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally. Once hot, stir well and add a little olive oil to moisten.
Oven: Reheat the potatoes, thawed or straight from your freezer, in a covered dish at 350°F for about 30 minutes. Stir halfway through and add a drizzle of olive oil if they seem dry.
How long to boil potatoes for mashed potatoes
Add photos to a large pot of water, don't crowd them. Bring water to a boil over high heat, then reduce heat to medium and cook at a rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes for chopped potatoes. Do not overcook them to the point they are falling apart.
📖 Seasoning variations
- Roasted garlic
- Lemon juice and fresh thyme
- Chopped fresh parsley and chives
- Sriracha sauce
- Curry powder - heat a tablespoon in olive oil for 1 minute then stir in mashed potatoes
- Chopped chipotle pepper and a teaspoon of adobo sauce
- A few tablespoons of pesto
Don't use non-dairy milk
It seems logical to substitute dairy milk in mashed potatoes for non-dairy products such as almond or soy milk. However, if you want your mashed potatoes fluffy and creamy skip it. Non-dairy milk products have a lot of water in the products which is not good for the texture of mashed potatoes.
What to serve with
These healthy mashed potatoes go great with about any entree. Here are a few ways to serve them.
- With Instant Pot Roast Beef and Lots of Gravy is a quick and easy dinner recipe that creates a tender, delicious roast with plenty of gravy to top a side of mashed potatoes.
- Top them with Vegan Nacho Cheese sauce!
- Honey Garlic Chicken is a quick and easy recipe with only 5 simple ingredients that create an addictive sweet-savory garlic sauce perfect poured over dairy-free mashed potatoes.
Olive Oil Mashed Potatoes
- 4 lbs. Russets potatoes peeled and cut into 1-inch chunks
- 2/3 cup Olive Orchards of Georgia olive oil plus more for drizzling
- 4 cloves garlic gently smashed and peeled
- 2 rosemary fresh sprigs, about 3 inches each. Stems removed and leaves chopped lightly
- 1 teaspoon lemon zest small strips
- 1 cup vegetable broth warmed
- 1/4 tsp. crushed red pepper
- salt and pepper
- 2 tbsp. chopped fresh flat-leaf parsley
- In a large stock pot, add enough cold water to cover the potatoes over an 1 inch. Add 1 tbsp. salt. Bring to a boil and cook until very tender, about 12 to 15 minutes.
- Meanwhile, in a small saucepan, heat 2/3 cup olive oil on medium heat. Add the garlic, rosemary, lemon zest, crushed red pepper, and 1/4 tsp. salt, stirring occasionally, for 2 minutes.
- Drain the potatoes. Push the potatoes through a potato ricer back into the pot, or return the potatoes to the pot and mash with a potato masher. Strain the oil mixture into the potatoes and add 1 cup warm vegetable broth. Add seasoning from oil, salt, and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with the parsley.