(Vegan) Olive Oil Mashed Potatoes

January 29, 2021

(Vegan) Olive Oil Mashed Potatoes
Life is definitely too short to eat second-class mashed potatoes.
I like mine with a shameless amount of butter and milk (or cream) and it’s been hard to make them any other way. That was until I tried these uh-mazing Olive Oil Mashed Potatoes.

(Vegan) Olive Oil Mashed Potatoes
Let’s be completely honest, butter and milk do make mashed potatoes extremely creamy and rich, but for people who can’t (or choose not to) eat dairy products this is an awesome alternative, so they don’t have to miss out on the greatness of mashed potatoes.
It’s important to note that with these (Vegan) Olive Oil Mashed Potatoes we’re not mimicking the flavor of regular mashed potatoes.
They are a completely different beast: light and fluffy, and not super creamy and rich.
Still, they’re packed with flavor; especially if you’re using extra-virgin olive oil and tasty olives (such as kalamata or taggiasca) which make for yummy tidbits that everybody loves.

(Vegan) Olive Oil Mashed Potatoes
These (Vegan) Olive Oil Mashed Potatoes are extremely easy to make and have the added benefit of being vegan. They balance nicely with gravies or richer sauces without making the meal overly heavy.
Most of all, they make sure that we can all get our mashed potatoes on.

(Vegan) Olive Oil Mashed Potatoes
(Vegan) Olive Oil Mashed Potatoes                                                                                                  Print this recipe!
Adapted from The Food Network

Serves 4

2 lbs / 900 gr large potatoes (I used Russet)
3 teaspoons salt
4 tablespoons extra-virgin olive oil
¼ teaspoon ground black pepper
4 tablespoons olives, pitted and chopped


Peel and quarter the potatoes. Put the potatoes and 2 teaspoons of salt in a 3-quart saucepan and cover with cold water by inch.
Bring to a boil, reduce to a simmer, partially cover with a lid and cook until potatoes are very tender, about 20 to 25 minutes.
Drain the potatoes in a colander and return them to the pot. Add olive oil, remaining 1 teaspoon of salt, black pepper, and chopped olives. Mash with a potato masher until smooth.
If they’re not creamy enough add some hot water, 2 tablespoons at a time, until reaching the desired consistency. Serve warm.

Nutrition facts

One serving yields 148 calories, 7 grams of fat, 20 grams of carbs, and 2 grams of protein.


Post a Comment