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    Home » Simple Vegan Recipes » Vegan Sides

    Olive oil mashed potatoes (dairy-free and delicious!)

    Published: Oct 26, 2021 · Modified: Apr 1, 2022 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    olive oil mashed potatoes in a serving bowl topped with green onion pieces, text overlay
    olive oil mashed potatoes in a serving bowl topped with green onion pieces
    image collage showing diced potatoes, the start of mashing, adding the mix-ins, and the finished olive oil mashed potatoes

    These creamy, dreamy olive oil mashed potatoes are dairy-free, but no one will be able to tell. They're still decadent and delicious!

    olive oil mashed potatoes in a serving bowl topped with green onion pieces

    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.

    Jump to:
    • Recipe notes
    • How to serve and store
    • 📖 Recipe

    Recipe notes

    Instead of butter and cream, these mashed potatoes use dairy-free milk and heart-healthy olive oil.

    vegan mashed potatoes ingredients

    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!

    image collage showing diced potatoes, the start of mashing, adding the mix-ins, and the finished olive oil mashed potatoes

    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.

    📖 Recipe

    olive oil mashed potatoes in a serving bowl topped with green onion pieces

    Olive oil mashed potatoes (dairy-free and delicious!)

    These creamy, dreamy olive oil mashed potatoes are dairy-free, but no one will be able to tell. They're still decadent and delicious!
    Prevent your screen from going dark
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    Course: Appetizer, Side Dish
    Cuisine: Vegan
    Keyword: mashed potatoes dairy free, olive oil mashed potatoes
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 195kcal
    Author: Becky Striepe

    Ingredients

    • 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)

    Instructions

    • 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!

    Equipment

    • potato masher

    Video

    Notes

    Do not use Russet or Idaho potatoes for this recipe. Using thin-skinned 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.
    If you want to cook your potatoes in the Instant Pot, transfer the potato cubes into the pot with ½ cup of water. Cook at high pressure for 5 minutes, then do a 10-minute natural release. Drain the potatoes, and proceed with the recipe above.
    The amount of additional dairy-free milk you'll need will vary. This can depend on the potatoes you choose and your personal preference for the finished texture.

    Nutrition

    Nutrition Facts
    Olive oil mashed potatoes (dairy-free and delicious!)
    Amount per Serving
    Calories
    195
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    19
    mg
    1
    %
    Potassium
     
    677
    mg
    19
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    44
    IU
    1
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    48
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. heather

      January 06, 2014 at 9:36 pm

      I love the nutritional yeast in these! yum!

      Reply
      • Becky Striepe

        January 07, 2014 at 7:55 am

        Thank you, Heather! Nooch makes everything so good!

        Reply
    2. Andrea

      January 06, 2014 at 8:17 pm

      We have bowls a lot, too, but I never thought of having mashed potatoes as the base. At our house it's usually a grain or noodles. Now I'm wanting a big bowl filled with mashed potatoes and veggies!

      Reply
      • Becky Striepe

        January 06, 2014 at 9:08 pm

        I love a grain or veg bowl, too. Yum!

        Reply
      • Juju

        March 09, 2014 at 2:28 pm

        Yummy ! :) you can try adding some tahini instead of the oil ! :)

        Reply
        • Becky Striepe

          March 09, 2014 at 2:48 pm

          What a delicious idea! A little extra protein. Yum!

          Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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