Olive Oil Mashed Potatoes use olive oil instead of butter for richness and creaminess. This recipe is easy to make and the result is sunny yellow potatoes with a subtle olive oil flavor.
Why Olive Oil Instead Of Butter?
Don’t get me wrong, I have no problem with using butter in my cooking! But by substituting olive oil for butter in these mashed potatoes, you make them dairy-free – perfect for vegans and those with a lactose-intolerance! The olive oil actually makes them a beautiful, buttery yellow and they are lighter tasting than potatoes made with butter and milk. Amazing!
Making Olive Oil Mashed Potatoes
Start by cutting your potatoes into 2-inch chunks, try to make them as evenly sized as possible so that they cook at the same rate. I like to use red potatoes with the skins still on for these. These are put in a pot with salted water and boiled until tender enough that a fork can easily pierce them – about ten minutes.
After the potatoes are cooked, drain them but save 1 cup of the cooking water. The water from the potatoes contains starch released while cooking and we use it instead of milk in this recipe to get the perfect consistency. Start with 1/2 cup of the water in your potatoes and mash! Use a hand masher or put it in your stand mixer. If needed, add an additional 1/4 cup water to the potatoes at a time.
Finally, add 1/4 cup of olive oil to your mashed potatoes and mix in. You will be able to taste the olive oil, so make sure it’s a good quality one that you like the taste of! I also like to drizzle on some additional olive oil on top when serving, but that’s up to you. :)
Gravy On Top?
These potatoes totally don’t need gravy (seriously, try them first before adding gravy), but if it’s just not the same for you without it, we’ve got you covered. Keep the mashed potatoes vegan with our Vegan Gravy, or learn how to make Gravy without Drippings.
Now you’ve got the perfect side dish for any meal!
These mashed potatoes use olive oil instead of butter for richness and creaminess. This recipe is easy to make and the result is sunny yellow potatoes.
- 4 lbs. red potatoes, in 2-inch chunks
- 1 Tbsp. salt
- 1/4 cup olive oil, plus additional for drizzling on top
- Put potatoes and salt in a large sauce pan and add just enough water to cover. Heat over high until it reaches a boil.
- Remove cover and reduce heat to a simmer. Simmer on low until potatoes are fork tender, about 10 minutes.
- Drain, but reserve 1 cup of the cooking water. Add half of the reserved water. Mash a bit. If soaked up and not too liquidy add 1/4 cup more. Stir. If soaked up, add 1/4 cup more. Then add the olive oil. Mash.
- Drizzle with the additional olive oil before serving.
This post originally appeared in June 2014 and was revised and republished in March 2020.