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.

olive oil mashed potatoes with salt garlic and a bottle of olive oil by it.

If you like a lot of gravy on your mashed potatoes, you need to be sure to make 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. It is the best substitute for making mashed potatoes with a creamy, light texture.
  • This potato recipe with olive oil is easy to make, and you will not have gummy potatoes.
  • Olive oil mashed potatoes are a perfect vegan side dish option for holiday meals.
  • If it is important for someone in your family to eliminate dairy from their diets, such as heavy cream, greek yogurt, cream cheese, or whole milk, olive oil is a great substitute.

🛒 Ingredient notes

Mashed potatoes without butter are easy to make. To get creamy mashed potatoes olive oil is infused with garlic and herbs.

Ingredients for olive oil mashed potatoes which is potato salt and pepper olive oil garlic rosemary lemon zest broth and fresh parsley
  • 4 pounds of potatoes: Russet or Yukon Gold potatoes are your best choice because of their naturally buttery flavor. When prepared in recipes, they have the densest and most uniform flesh of the potato varieties. I like to use Yukon golds. Also, be sure you only use fresh potatoes. Don’t use them if they have started to sprout.
  • Olive oil: Choose a good-quality extra virgin olive oil with 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 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 bit of soap and a good scrub and rinse before zesting.
  • Vegetable broth: You could also use chicken stock 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, you could add a few more bits.

See the recipe card for a complete list and quantities.

Can you use vegetable oil in mashed potatoes?

📝 Note: For best flavor, only use olive oil, or for a slightly sweeter taste, first press coconut oil. Do not use vegetable oil, canola oil, or other hydrogenated oils. You will have a greasy, not creamy, consistency to your mashed potatoes.

🔪 Step by step instructions

  1. Give your potatoes a good scrub and wash.
washing potatoes, rising off dirt and cutting into cubes

2. Peel and wash potatoes again to remove any dirt.

3. Cut into cubes about the size of a quarter. Try to keep them all the same size.

potato cubes in pan and bowl of potatoes being mashed

4. Add potatoes to a large pot of cold water that has been salted. 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 can be easily pierced with a paring knife, about 12 minutes for chopped potatoes. Do not overcook them to the point they are falling apart.


Meanwhile, heat 2/3 cup olive oil on medium heat in a small saucepan. Add the garlic, rosemary, lemon zest, crushed red pepper, and 1/4 tsp. salt and black pepper, occasionally stirring, for 2 minutes. Set aside but don’t allow it to cool lower than room temperature.

5. Drain potatoes. Push the hot 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 of warm vegetable stock. Sprinkle salt and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with fresh chopped parsley and additional salt and cracked pepper if desired.

💭 Best tools for mashing potatoes

If you like your mashed potatoes with large chunks then use a hand masher to mash them instead of a mixer or ricer.

If you like your mashed potatoes extra fine, you will want to use a Heavy Duty Stainless Steel Potato Masher.

🌶️ Seasoning variations

If you enjoy using herbs and seasonings to create a unique flavor in everyday recipes, then you will want to try one of these variations. My favorite is roasted garlic.

  • 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
  • Use chicken broth instead of vegetable broth

💭 Tips for making vegan mashed potatoes

Don’t use non-dairy products: This includes almond milk, coconut milk, and soy milk. It seems logical to substitute dairy milk in mashed potatoes for non-dairy products. However, skip it if you want your mashed potatoes fluffy and creamy. Non-dairy milk products have a lot of water in them, which is not suitable for the texture of mashed potatoes. I also have found that vegan butter does not yield as creamy potatoes as olive oil.

🥡 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 them 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.

olive oil mashed potatoes in a bowl with parsley on top
olive oil mashed potatoes with salt garlic and a bottle of olive oil by it.
5 from 1 rating

Olive Oil Mashed Potatoes

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12
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.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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, wash lemon then shave only the yellow part of the lemon with a fine grater
  • 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
 

  • Wash and peel potatoes. Rinse off potatoes after peeling.
  • Cut into cubes about the size of a quarter. Try to keep them all the same size.
  • Add potatoes to a large pot of cold water that has been salted. 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 can be easily pierced with a paring knife, about 12 minutes for chopped potatoes. Do not overcook them to the point they are falling apart.
  • Meanwhile, heat 2/3 cup olive oil on medium heat in a small saucepan. Add the garlic, rosemary, lemon zest, crushed red pepper, and 1/4 tsp. salt and black pepper, occasionally stirring, for 2 minutes. Set aside but don’t allow it to cool lower than room temperature.
  • Drain potatoes. Push the hot 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 of warm vegetable stock. Sprinkle salt and pepper to taste. Transfer the potatoes to a bowl, drizzle with oil, and sprinkle with fresh chopped parsley and additional salt and cracked pepper if desired.

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
Tip
If you like your mashed potatoes with large chunks then use a hand masher to mash them instead of a mixer or ricer.
Serving: 1cup, Calories: 226kcal, Carbohydrates: 27g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 866mg, Potassium: 657mg, Fiber: 3g, Sugar: 1g, Vitamin A: 283IU, Vitamin C: 34mg, Calcium: 25mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Gina Dickson

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Update Notes: This post was originally published in 2019 but was republished with new photos, step-by-step instructions, and tips, in May 2022.

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