Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes are luxuriously creamy without any milk or butter. This easy vegan Mediterranean inspired recipe is the ultimate side dish.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 2 pounds yellow potatoes (Yukon Gold) peeled and quartered
- 4 cloves garlic peeled (keep cloves whole)
- 1/4 cup olive oil
- salt and pepper to taste
- fresh chives minced, for garnish (optional)
Add the potatoes and garlic to a large pot of salted water. Simmer over medium heat. Cook the potatoes until tender, about 15 minutes.
Reserve about a cup of the cooking water. I like to dip 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.
Season to taste with salt and pepper, and continue to mash until you reach your desired consistency of the potatoes.
Transfer to a serving bowl and top with minced chives, if using.
Cover and store any leftover olive oil mashed potatoes in the refrigerator for up to 3 days.
Leftover mashed potatoes can be reheated in the oven in a covered baking dish at 350 degrees until heated through. Or cover and reheat in the microwave.
Calories: 255kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 949mg | Fiber: 6g | Sugar: 1g | Vitamin C: 27mg | Calcium: 73mg | Iron: 7mg