Olive Oil Mashed Potatoes taste rich and creamy without any milk or butter. This easy vegan Mediterranean recipe is the ultimate side dish perfect for both holidays and weeknight dinners.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Side Dish
Cuisine: American, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
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 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
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.Storing: Cover and store any leftovers in the refrigerator for up to 3 days. Reheat in the oven in a covered baking dish at 350°F until heated through. Or cover and reheat in the microwave.