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

Olive Oil Mashed Potatoes

Gina
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.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Side Dish
Cuisine American
Servings 12
Calories 226 kcal

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.

Nutrition

Serving: 1cupCalories: 226kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 866mgPotassium: 657mgFiber: 3gSugar: 1gVitamin A: 283IUVitamin C: 34mgCalcium: 25mgIron: 1mg
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