Olive oil mashed potatoes are the easiest and most delicious side dish You can almost use it for service! Fluffy, creamy, luxurious and so delicious (especially if you take my advice and add roasted garlic)!
Indeed, these mashed potatoes made with olive oil are so good. They are For an average weekday dinner, it’s easy, but delicious on special occasions and holidays. I even offer these next to my Thanksgiving Türkiye!
Unlike my classic mashed potatoes, these potatoes are dairy-free and butter-free and you won’t miss anything! Olive oil adds incredible flavor and richness. Then, roasted garlic adds more flavor and luxury! This is the goalkeeper!
Key Ingredients
- Potato: The secret to the creamiest and most delicious mashed potatoes is to use the right potatoes. The thin-skinned yellow potatoes from Yukon Gold (such as Yukon Gold) are the best potatoes for this recipe. Russet potatoes are good for mashed potatoes, but you have less creamy flavor.
- olive oil: We use 1/4 cup olive oil in this recipe so you can taste it. Use olive oil you already like. I went looking for something more fruity and bitter.
- garlic: I like to mash roasted garlic into these olive oil-mashed potatoes. It adds a sweet umami flavor that works well with olive oil. It takes 40 minutes to roast garlic, so if you have a short time, I have added a shortcut to the recipe below to cook the garlic with potatoes.
- Salt and pepper: Use salt when cooking potatoes, then season mashed potatoes to taste.
The trick to these potatoes is to save some cooking water (From boiled potatoes). Then, as you mash the potatoes with olive oil and roasted garlic, add the reserved liquid to achieve the desired consistency. Add a splash to the thicker consistency you see in our photos, or with a more shocking potato flavor.
Garlic Olive Oil Mashed Potatoes
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Olive oil makes mashed potatoes easier and incredible! These dairy-free potatoes are incredible (especially when you add roasted garlic). I included how to roast garlic, which took 40 minutes. If you don’t have 40 minutes, see my tips for the garlic shortcut below the recipe.
6 servings
You will need
2 pounds of Yukon gold potatoes, cut into 1-inch pieces, peeled is optional
1 garlic head
1/4 cup plus 1 tablespoon super power olive oil
Salt and fresh black pepper
direction
1Roasted garlic: Preheat the oven until 400°F (204°C). Cut into a parchment or foil large enough to wrap the garlic heads.
2Remove the loose crust from the garlic head, but leave enough head to keep the head intact. Then, cut 1/4 inch off the top of the garlic head (opposite the root end) to expose the cloves. Drizzle with a teaspoon of olive oil and season with salt and pepper.
3Wrap garlic and create an airtight packaging. (Fix the parchment wrap with kitchen twine.) Then, bake for 40 to 70 minutes until the cloves turn light brown and soft.
4Cook potatoes: Put a large pot of water onto a boil about 10 minutes before the garlic is finished in the oven. Add potatoes and 2 teaspoons of salt. Cook until the potatoes are tender, about 15 minutes. Keep 1 cup of cooking waterdrain the potatoes and return them to the pan.
5Mashed potatoes: Squeeze the roasted garlic into the pan with drained potatoes, add 1/4 cup of olive oil, and mash it. Stir 1/4 cup olive oil and dilute the potatoes with some reserved cooking liquid. Taste the seasonings and adjust as needed and then eat.
Adam and Joanne’s Tips
- How to serve them: We love these olive oil mashed potatoes, next to many main courses. Some of the favorites include this grilled chicken, our grilled turkey (hi, Thanksgiving), these simple skillet pork chops and simple sachet salmon (so great!).
- storage: Homemade mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, let them cool completely, then place them in a freezer-safe airtight container.
- Garlic Shortcuts: Baking adds a lot of flavor, but for a quick shortcut, peel the cloves of garlic and add it to the potatoes while cooking. The garlic will soften and become a jerk.
- Make roasted garlic in advance: Roasted garlic lasts for several days in an airtight container in the refrigerator. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store garlic and olive oil in the refrigerator for up to two weeks (you can also use oil). You can freeze roasted garlic into whole cloves, mash it into puree, or cover it with olive oil. Frozen garlic should last for 3 months.
- Reheat: To reheat mashed potatoes, do it in the microwave or on the stovetop with low heat. Before heating, consider adding extra water or milk (dairy or non-dairy) to prevent them from drying.
- The following nutritional facts are estimated.
Nutrition per serving
Service size
1/6 of the recipe
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Calories
250
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Total fat
11.9 grams
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Saturated fat
1.7 g
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cholesterol
0mg
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sodium
87.2mg
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carbohydrate
33.9g
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Dietary fiber
3.7 grams
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Total sugar
1.5 g
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protein
4.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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