These creamy, dreamy olive oil mashed potatoes are dairy-free, but no one will be able to tell. They're still decadent and delicious!
I think that mashed potatoes get a bad rap for being heavy and unhealthy, but they don't have to be! These olive oil mashed potatoes are hearty, healthy comfort food.
Instead of butter and cream, these mashed potatoes use dairy-free milk and heart-healthy olive oil.
I also leave the skins on the potatoes to save you prep time. Because we are not peeling, I recommend that you do not use Russet or Idaho potatoes for this recipe.
Using thin-skinned potatoes -- like Yukon gold or red potatoes -- is key to making this recipe quick and easy, because those thin skins incorporate right into the mash. You can make great mashed potatoes with Russets, but you have to peel them first. That's not what this recipe is about.
Once you dice your potatoes, cook them on the stovetop or in the Instant Pot, and you are ready to mash!
My mashing method has two parts. First, use a potato masher to break down the potatoes with the dairy-free milk and the olive oil. Then, get in there with a fork to mash and whip them to fluffy perfection.
How to serve and store
Chances are, you know what to do with mashed potatoes, but I did want to give you some pairing suggestions, just in case you're looking to branch out. I like to serve mashed potatoes:
- as the base for a BBQ tofu bowl
- alongside my easy lentil quinoa loaf
- in place of rice with an air fryer stir fry
- on top of a vegan shepherd's pie
- with chicken fried tofu and your favorite green veggie
If you do have leftovers, they'll keep in the fridge in an airtight container for three to five days. To reheat, just pop them into the microwave, and then give them a quick stir with a fork before serving.
Olive oil mashed potatoes (dairy-free and delicious!)
- potato masher
- 4 cups diced red, white, or yellow potato see note
- ½ cup soy or oat milk plus extra, as needed
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- green onions chopped (optional)
- Add the potato pieces to a pot of water. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender. You can cook your potatoes in the Instant Pot, if you prefer. See note for those instructions.
- In a large bowl, mash up the potato pieces with a potato masher until you have a chunky mix. Add the milk, olive oil, and garlic powder and give it a few more quick mashes. Now, switch to a fork, and whip the potatoes together with the dairy-free milk and olive oil until they're light and fluffy. If needed, you can add more non-dairy milk, 1-2 tablespoons at a time.
- Season with salt and pepper, top with the green onions, and serve!