Olive Oil Mashed Potatoes taste rich and creamy without any milk or butter. This easy 3-ingredient vegan Mediterranean recipe is the ultimate side dish perfect for both holidays and comforting weeknight dinners. It's ready to enjoy in just 30 minutes!
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
To me, it simply isn't a vegan Mediterranean diet Thanksgiving without mashed potatoes. While it's common to add butter and milk to make them creamy, olive oil is a delicious alternative.
Not only is olive oil an important ingredient on a vegan Mediterranean diet, it gives the spuds the perfect rich and velvety texture. And using it instead of dairy makes this Olive Oil Mashed Potatoes recipe not only vegan, but allergy-friendly as well, so all of your guests will be able to enjoy it.
Looking for a pressure cooker recipe? Check out the recipe for no-drain vegan Instant Pot Mashed Potatoes.
Jump to:
Why you'll love this recipe
- It's rich and comforting and only requires 3 ingredients (plus salt and pepper).
- It's easy to make in 30 minutes.
- It's dairy-free making it not only vegan, but allergy-friendly.
Ingredients
- Yellow potatoes such as Yukon gold
- Fresh garlic
- Olive oil
- Salt and pepper
- Fresh chives (optional)
Amy's tip
Not sure how many servings of mashed potatoes to make? A good rule of thumb is to allow half a pound of potatoes per person.
Variations
While I've kept the seasonings simple by using only salt and pepper, plus fresh chives for a pop of color and flavor, you can easily add other ingredients to suit your tastes. For example, try stirring in any of the following:
- Caramelized onions or shallots
- Roasted garlic
- Minced herbs such as rosemary and thyme
- Vegan pesto sauce
- Vegan cheese
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the potatoes and garlic to a large pot of salted water. Cook the potatoes until fork tender. Drain and return to the pot and start mashing.
- Pour in the olive oil.
- Continue to mash until they are smooth and creamy.
- Season to taste with salt and pepper, and garnish with fresh chives, if desired.
Serving suggestions
Serve these olive oil mashed potatoes with any of your favorite holiday or vegan comfort food dishes. Enjoy them as they are or topped with a drizzle of vegan onion gravy or mushroom gravy.
My family loves them with everything from crispy herbed nutritional yeast tofu to stewed zucchini and tomatoes to mushroom bourguignon.
And for quick and easy weeknight dinners, these potatoes pair well with pan fried chickpeas or balsamic tofu and your favorite vegetables.
Storing
Leftover olive oil mashed potatoes can be stored in the refrigerator in an airtight container for up to 3 days. For best results, do not freeze.
Reheat in the oven in a covered baking dish at 350°F until heated through. Or cover and reheat in the microwave.
Recipe FAQs
Feel free to leave the skins on for a more rustic dish. However, peeling them will result in a smoother, creamier texture.
Yes, Yukon gold potatoes are a type of yellow potato.
If yellow or gold potatoes are unavailable, any thin skinned variety such as white or red will work for making mashed potatoes.
More vegan potato recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Olive Oil Mashed Potatoes
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
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!