Olive oil mashed potatoes are the easiest, most delicious side dish you can serve with almost everything! Fluffy, creamy, luxurious, and so delicious (especially if you take my advice and add roasted garlic)!
Really, these mashed potatoes made with olive oil are so good. They are easy enough for your average weeknight dinner, but delicious enough for special occasions and holidays. I’ve even served these next to my Thanksgiving turkey!
Unlike my classic mashed potatoes, these are dairy-free, butter-free, and you won’t miss any of it! The olive oil adds incredible flavor and richness. Then, roasted garlic adds even more flavor and luxury! This one is a keeper!
Key Ingredients
- Potatoes: The secret to the creamiest, most delicious mashed potatoes is to use the right potatoes. Thin-skinned yellow potatoes like Yukon Gold are the best potatoes for this recipe. Russet potatoes are fine for mashed potatoes, but you will have a less creamy mash.
- Olive Oil: We use 1/4 cup of olive oil in this recipe so that you will taste it. Use an olive oil you already love. I go for something more fruity and less bitter.
- Garlic: I love mashing roasted garlic into these olive oil mashed potatoes. It adds a sweet, roasty flavor that works well with the olive oil. Roasted garlic takes 40 minutes, so if you are short on time, I’ve included a shortcut in the recipe below for cooking the garlic with the potatoes instead.
- Salt and Pepper: Use salt when cooking your potatoes, and then season the mash to taste.
The trick to these potatoes is to save some of the cooking water (from cooking the potatoes). Then, as you mash the potatoes with the olive oil and roasted garlic, add the reserved liquid to reach your desired consistency. Add a splash for the thicker consistency you see in our photos, or more for a more swoopy mash.
Garlic Olive Oil Mashed Potatoes
-
PREP
-
COOK
-
TOTAL
Olive oil makes mashed potatoes extra easy and incredibly delicious! These dairy-free mashed potatoes are incredible (especially when you add roasted garlic). I’ve included how to roast garlic, which takes 40 minutes. If you do not have 40 minutes to spare, see my tip for a garlic shortcut below the recipe.
6 Servings
You Will Need
2 pounds Yukon Gold potatoes, cut into 1-inch chunks, peeling is optional
1 whole head of garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt and fresh ground black pepper
Directions
1Roast the garlic: Preheat the oven to 400°F (204°C). Cut a square of parchment paper or foil large enough to wrap the garlic head.
2Remove loose outer skin from the garlic head, but leave enough for the head to stay 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 the garlic, creating a sealed packet. (Secure parchment packets with kitchen twine.) Then, bake for 40 to 70 minutes until cloves are light brown and soft.
4Cook the potatoes: About 10 minutes before the garlic is finished in the oven, bring a large saucepan of water to a boil. Add the potatoes and 2 teaspoons of salt. Cook until potatoes are tender, about 15 minutes. Reserve 1 cup of the cooking water, drain the potatoes, and place them back into the pot.
5Make mashed potatoes: Squeeze the roasted garlic into the pot with drained potatoes, add the 1/4 cup of olive oil, and then mash well. Stir in 1/4 cup of olive oil and then thin out the potatoes with some of the reserved cooking liquid. Taste for seasoning and adjust as necessary, then serve.
Adam and Joanne’s Tips
- What to serve them with: We love these olive oil mashed potatoes beside many of our main dishes. Some favorites include this roasted chicken, our roasted turkey (hello, Thanksgiving), these easy skillet pork chops, and simple poached salmon (so good!).
- Storing: 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 shortcut: Roasting adds so much flavor, but for a quick shortcut, peel the garlic cloves and add them to the potatoes when they cook. The garlic will soften and become mashable.
- Make the roasted garlic ahead of time: Roasted garlic lasts a few days in an airtight container in the fridge. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can freeze the roasted garlic as whole cloves, mashed into a puree, or covered in olive oil. The frozen garlic should last up to 3 months.
- Reheating: To reheat mashed potatoes, do so in the microwave or on the stovetop over low heat. Consider adding an extra splash of water or milk (dairy or non-dairy) before reheating to prevent them from drying out.
- The nutrition facts below are estimates.
Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
250
/
Total Fat
11.9g
/
Saturated Fat
1.7g
/
Cholesterol
0mg
/
Sodium
87.2mg
/
Carbohydrate
33.9g
/
Dietary Fiber
3.7g
/
Total Sugars
1.5g
/
Protein
4.5g
We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us
Previous Post: Roasted Carrots and Parsnips
Source link
