Olive Oil Mashed Potatoes (No Milk, No Butter) Recipe
This Olive Oil Mashed Potatoes recipe offers a creamy, flavorful twist on traditional mashed potatoes by using extra-virgin olive oil instead of milk or butter. Perfect for those looking for a dairy-free alternative, it features tender Yukon or yellow waxy potatoes seasoned simply with kosher salt and enriched with rich olive oil. The method ensures fluffy, smooth potatoes that pair beautifully with a variety of dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling and Mashing (Stovetop)
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes
- 2 ½ to 3 pounds small Yukon or yellow waxy potatoes
Seasoning & Cooking
- 3 tablespoons kosher salt or flaky sea salt (plus more to taste)
- 5 quarts water
Finishing
- ⅓ cup extra-virgin olive oil (plus more for serving)
Instructions
- Prep the potatoes: Wash the potatoes thoroughly, trimming off any eyes or damaged skin. Peel them if you prefer a smoother mashed texture. Slice the potatoes into approximately 2-inch diameter pieces, or leave smaller potatoes the size of a golf ball whole for even cooking.
- Boil the potatoes: Place the prepared potatoes into a large pot filled with 5 quarts of water and add 3 tablespoons of kosher salt. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender but still intact, about 20 to 25 minutes.
- Mash the potatoes: Reserve 2 cups of the cooking water, then drain the potatoes and transfer them to a large bowl. Pour in ⅓ cup of extra-virgin olive oil and 1 cup of the reserved hot cooking water. Using a handheld potato masher, mash the potatoes until smooth, gradually adding more cooking water as needed to reach your preferred consistency. Taste and season with additional salt if desired.
- Serve: Serve the mashed potatoes warm, drizzled with additional extra-virgin olive oil for enhanced flavor and richness.
Notes
- Using waxy potatoes like Yukon or yellow potatoes ensures a creamy, smooth mashed potato without becoming gluey.
- Peeling the potatoes is optional but results in a smoother mash.
- Adjust the amount of olive oil and cooking water to achieve your perfect texture and flavor.
- Make sure not to overcook the potatoes to avoid them becoming mushy and watery.
- This recipe is naturally dairy-free but can be made vegan, gluten-free, and kosher friendly.
