Garlic Olive Oil Mashed Potatoes

These olive oil mashed potatoes are creamy, flavorful, and easy to make! They're a healthier option than traditional mashed potatoes. Dairy-free and vegan.

Why You'll Love it

I love how versatile mashed potatoes are! Sometimes I want rich and creamy potatoes that are loaded with dairy.

Other times I want a healthier version that's still creamy and flavorful! That's where these mashed potatoes with olive oil come in.

They taste great AND they're dairy-free, vegan, and made with heart-healthy olive oil. They feature a generous garlic flavor, but you can leave it out if you prefer!

Key Ingredients

• Russet potatoes - These starchy potatoes are great for mashing! They're fluffy texture breaks down easily once cooked. Gold potatoes should work too, but the texture won't be quite as fluffy.
• Vegetable stock - Or chicken stock if that's what you have. I go to Costco fairly often so if I'm out of vegetable stock, I use Kirkland's organic chicken stock.
• Olive oil - For a creamy consistency and olive oil flavor!
• Garlic - Two cloves gives a strong garlic flavor. For a more subtle flavor, reduce to one clove. If you don't like garlic, omit them.
• Salt - Salt brings out flavor! If you only have table salt, reduce the amount by at least half. Kosher salt has larger granules.
• Onion powder - Feel free to omit this if you don't like onion flavor.

How to Make Olive Oil Mashed Potatoes:

These olive oil whipped potatoes are easy to make! Here's what you need to do:

• Boil the potatoes: They should be tender and soft. Bring the potatoes to a boil, then boil for 13 minutes or so.

• Warm up the stock: You don't want to add cold liquid to hot potatoes. That's a recipe for gummy potatoes!

• Season and mash: Add the seasoning and stock mixture to the potatoes. I used a hand mixer for a creamy consistency. You can mash them by hand if necessary.

• Serve: They taste the best warm! Or you can make them ahead of time and store in the fridge.

Recipe Tips:

• Start with the potatoes in cold water. You do this so they cook evenly and don't get mealy.
• Don't add cold liquid to hot potatoes. In this case the vegetable stock, but it's a good rule to follow no matter what liquid you use! Doing so will create a gummy texture. Always heat the liquid before you add it to the boiled potatoes.
• Feel free to add dairy! If you're not vegan, but you want an olive oil flavor, feel free to add butter or sour cream too.

Storage Tips:

• Let the potatoes cool, then transfer them to an airtight container and store in the fridge for up to 4 days.
• Reheat a serving of potatoes on a microwave-safe plate until hot. If you want to reheat the entire batch, it's best to microwave in short bursts, stirring in between.

Is olive oil a good substitute for butter in mashed potatoes?

It depends! If you love the flavor of olive oil, then yes! If you don't want to taste the difference, then no. Olive oil has a strong flavor and is prominent in this recipe. If you don't want to taste the olive oil, a vegan butter substitute is a better option.

Healthy Side Dish Recipes:

• Almond Milk Mashed Potatoes
• Mashed Sweet Potatoes
• Crispy Roasted Potatoes & Broccoli
• Roasted Honey Gold Potatoes with Cilantro Vinaigrette