Looking for how to make mashed potatoes without butter but still has a creamy texture? Then you need to try these olive oil mashed potatoes. They are smooth, light, and fluffy with a hint of Tuscan herbs. These vegan mashed potatoes are so rich and tasty no one will miss the dairy.
If you like a lot of gravy on your mashed potatoes then you need to be sure and try Instant Pot Roast Beef and Lots of Gravy, This recipe makes a quick and tender roast with plenty of delicious gravy to top a perfect side of these creamy mashed potatoes.
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Why this recipe works
- Even though this is a dairy-free mashed potatoes recipe the mashed potatoes are still rich and creamy.
- Olive oil can be used in place of butter in mashed potatoes and still create a creamy light texture.
- This potato recipe with olive oil is an easy recipe to make and you will not have gummy potatoes.
- Olive oil mashed potatoes are a perfect vegan option for holiday meals.
🛒 Ingredient notes
- 4 pounds of potatoes: Russet or Yukon Gold potatoes are your best choice because of their naturally buttery flavor. They have the densest and most uniform flesh of the potato varieties when prepared in recipes. I personally like to use Yukon golds.
- Olive oil: Choose a good-quality extra virgin 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.
- Garlic: For best flavor, use freshly minced garlic
- lemon zest: Be sure you wash your lemon with a little soap and a good scrub and rinse before zesting.
- tip how to zest a lemon.
- Vegetable broth: You could also use chicken broth if you prefer. Be sure to warm it up before placing it in the bowl with the potatoes.
- Crushed red pepper: A pinch of this is good and does not create heat. However, if you like things spicy then you could add a few more pinches.
See the recipe card for a complete list and quantities.
🔪 Step by step instructions
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- Wash and peel potatoes.
- Peel and wash potatoes.
- Cut into cubes about the size of a quarter. Try to keep them all the same size.
4. Add potatoes to a large pot of cold salted 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 12 minutes for chopped potatoes. Do not overcook them to the point they are falling apart.
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 and black pepper, stirring occasionally, for 2 minutes. Set aside but don't all it to cool lower than room temperature.
5. Drain 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 fresh chopped parsley.
💭 Tips for making the recipe
If you like your mashed potatoes with large chunks then use a hand masher to mash them instead of a mixer or ricer.
🌶️ Seasoning variations
- Add a little garlic that has been roasted. Roasted garlic cloves add a sweet buttery flavor, believe it or not.
- Lemon juice and fresh thyme
- Chopped 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
- Chopped fresh herbs
💭 Tips for making vegan mashed potatoes
Don't use non-dairy milk such as almond 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 them which is not good for the texture of mashed potatoes.
🥡 Leftovers
Scoop the mashed potatoes into an airtight container 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.
Homemaid Living Premium Airtight Plastic Storage Containers
Reheating 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: You can reheat 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.
❓ FAQ
The best potatoes for mashed potatoes are Russet potatoes 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.
Should I peel or not peel 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.
It takes about 12 minutes after the water boils and your potatoes are cut no bigger than a quarter. 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.
When substituting oil for butter in a recipe use about three-quarters of oil of the amount of butter that is called for in the recipe.
Related Recipes
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Recipe
Olive Oil Mashed Potatoes
Ingredients
- 4 lbs. Russets potatoes peeled and cut into 1-inch chunks
- 2/3 cup olive oil plus more for drizzling
- 4 cloves garlic peeled and minced
- 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
- 1 1/3 tablespoons salt 1 tablespoon for salt water and the rest for seasoning
- 2 tbsp. parsley chopped fresh flat-leaf
Instructions
- In a large stockpot, add enough cold water to cover the potatoes 1 inch. Add 1 tbsp. salt. Bring to a boil and cook until fork-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. Set aside
- 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.
Notes
SEASONING VARIATIONS
Try some of these mixins to change up the flavor of your mashed potatoes.- Add a little garlic that has been roasted. Roasted garlic cloves add a sweet buttery flavor, believe it or not.
- Lemon juice and fresh thyme
- Chopped 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
- Chopped fresh herbs
Nutrition
Update Notes: This post was originally published in 2019 but was republished with new photos, step-by-step instructions, and tips, in November of 2021
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