If you're like me, mashed potatoes are a must-have side dish, whether it’s a cozy weeknight dinner or the Thanksgiving table. And the good news? You don’t need milk or butter to make mashed potatoes rich and creamy. These olive oil mashed potatoes are proof!
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I made these today, together with your recipe for oven roasted mushrooms and pine nuts. Both were amazingly good! That and a salad was our dinner! Super easy to make and so delicious. They will be used as sides for holiday dinners as well! Keep these wonderful recipes coming.
- Linda
All you need are a few simple ingredients (potatoes, garlic, and good olive oil) to create a vegan side dish that's every bit as satisfying as the classic version. Plus, by skipping the dairy, you’ll have a dish that's naturally vegan, allergy-friendly, and absolutely delicious.
I especially love making these mashed potatoes because they come together in about 30 minutes. So whether you're hosting a big Thanksgiving dinner or just need a fast comfort food fix, this recipe fits the bill.
You'll love these olive oil mashed potatoes because they're:
- Ultra-creamy without any butter or milk
- Vegan and dairy-free, so everyone at the table can dig in
- Easy (just 3 main ingredients!)
- Perfect for holidays or simple weeknight dinners
Looking for a pressure cooker recipe? Check out my recipe for no-drain vegan Instant Pot mashed potatoes.
Ingredients
- Yellow potatoes (like Yukon Gold which are naturally buttery)
- Fresh garlic cloves
- Extra virgin olive oil (use a good-quality one for best flavor)
- Salt and pepper, to taste
- Fresh chives (optional, but they add a nice pop of color)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Amy's tip
Wondering how much to make? Plan for about ½ pound of potatoes per person. It’s a great rule of thumb for any gathering.
Instructions
- Simmer the quartered potatoes and whole garlic cloves until the potatoes are fork-tender. Reserve about a cup of the cooking water, then drain and return the potatoes and garlic to the pot, and start mashing.
- Pour in the olive oil.
- Continue mashing until everything is smooth and creamy. Add a little reserved cooking water as needed.
- Season with salt and pepper and sprinkle with chopped chives, if you like, and serve.
That's it! Simple and so satisfying.
Serving suggestions
These mashed potatoes go with just about everything. You can serve them alongside holiday favorites like roasted vegetables and Mediterranean-inspired vegan sourdough stuffing and a hearty plant-based main like smoky pan-fried chickpeas or balsamic-glazed tofu.
Sometimes I even top them with a little vegan mushroom gravy or a dollop of dairy-free pesto sauce for an extra-comforting twist.
More vegan potato recipes
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Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Olive Oil Mashed Potatoes (No Butter Needed!)
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Ingredients
- 2 pounds yellow potatoes, (such as Yukon gold) peeled and quartered
- 4 cloves garlic, peeled (keep cloves whole)
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- fresh chives, minced, for garnish (optional)
Instructions
- Add the potatoes and garlic to a large pot of salted water. Simmer over medium heat. Cook the potatoes until tender when pierced with a fork, about 15 minutes.2 pounds yellow potatoes, 4 cloves garlic
- Reserve about a cup of the cooking water by dipping a coffee mug into the pot to collect the liquid. Then drain the cooked potatoes and garlic.
- Return the drained potatoes and garlic to the pot. Using a potato masher, start mashing the potatoes and garlic.
- Pour in the olive oil. Continue to mash, adding a little of the reserved cooking water at a time, as needed, to thin out the potatoes.¼ cup extra virgin olive oil
- Season to taste with salt and pepper, and continue to mash until they reach your desired creaminess.salt and pepper
- Transfer to a serving bowl and top with minced chives, if using.fresh chives
Notes
Nutrition
Nutritional information is an estimation only.
Barbara says
I’m just about to make these potatoes and wondered if they will be delicious if I freeze them for a few weeks.
Amy Katz says
Hi Barbara, No, I would not freeze them. The texture won't be very good.
Sheri says
I am not vegan, but I have had hormone dependent breast cancer and don't eat dairy except organic part-skim mozzarella on pizza occasionally. I liked your recipe! I put in both chives and dill that I wanted to use up. They were delicious 😋. Thank you.
Amy Katz says
I'm so happy you enjoyed it, Sheri! Great idea to add the herbs.
Linda says
I made these today, together with your recipe for oven roasted mushrooms and pine nuts. Both were amazingly good! That and a salad was our dinner! Super easy to make and so delicious. They will be used as sides for holiday dinners as well! Keep these wonderful recipes coming.
Amy Katz says
What a wonderful meal! I'm so happy you enjoyed the recipes, Linda!