Dairy-Free Olive Oil Mashed Potatoes
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.
Servings: 4
Calories: 298kcal
Equipment
Ingredients
- 2 pounds yellow potatoes (such as Yukon gold) peeled and quartered
- 4 cloves garlic peeled (keep cloves whole)
- ¼ cup 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 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.
Nutrition
Calories: 298kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 967mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg