Olive Oil Mashed Potatoes

November 14, 2018

These garlic olive oil mashed potatoes are absolutely delicious and are rich and creamy without any butter.

Olive Oil Mashed Potatoes

These garlic olive oil mashed potatoes with chives are absolutely incredible.

No self-respecting holiday dinner is complete without a truckload of delicious creamy mashed potatoes. I absolutely love them! Instead of using cream and butter or even vegan butter in these mashed potatoes I prefer using a really good quality extra-virgin olive oil, which adds not only a delicious flavor, but tons of health fats. To this I add a little bit of vegetable broth for extra flavor. Then you can add in any spices, herbs, and natural flavorings you fancy.

I’m using red-skinned potatoes in this recipe, and they can retain quite a bit of water. This is not desirable for a rich flavored mashed potato. If you drain and mash straight away, you can get a slushy, watery mashed potato which is not great. To prevent this, drain the potatoes and stir-fry on a low heat to remove the water. Then slowly add in the oil, garlic, and salt until you get the flavor and consistency you want.

I find the mixture slowly gets creamy without the need to use a potato masher, but you could always use your stand mixer with the paddle attachment if you prefer. Stir through the fresh chopped herbs at the very end before serving; I love chives and parsley. I never peel my potatoes either, there is so much goodness in the skin, and I love the rustic look and texture of the mashed skins.

These olive oil mashed potatoes are always a crowd pleaser, and are on our holiday table every year.

What’s your favorite way to make mashed potatoes?


These OLIVE OIL MASHED POTATOES are just so delicious. Rich, creamy, and so easy to make. GET THE FULL PRINTED RECIPE:https://www.theblendergirl.com/recipe/olive-oil-mashed-potatoes/

Posted by The Blendaholic on Saturday, July 28, 2018
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Olive Oil Mashed Potatoes

These vegan dairy free olive oil mashed potatoes rich, creamy. easy, and delicious.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 to 10
Author Tess Masters


  • 2 lb (1kg) unpeeled and diced red-skinned potatoes
  • 1/2 cup  extra-virgin olive oil, plus more to taste
  • 2 tablespoons minced garlic, plus more to taste
  • 1/2 cup  vegetable broth, plus more to taste
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
  • 2 tablespoons finely chopped chives, plus more to taste
  • 1 tablespoon  Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  1. Place the chopped potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat to medium-high, and simmer for 8 to 10 minutes until tender. Drain well. 
  2. Add 1 tablespoon of the olive oil to the saucepan, and over medium heat, sauté the garlic for 2 to 3 minutes until just starting to brown. Add the drained potatoes and sauté for 2 to 3 minutes until the excess water has been absorbed. 
  3. Transfer the potatoes and garlic into the bowl of your stand mixer, and with the paddle attachment mix on high gradually add the olive oil and broth until mixed well, and you've reached your desired consistency. Season with the salt and pepper. Tweak olive oil, broth, salt and pepper to taste. (You could also mash the potatoes by hand with a potato masher or ricer.) 
  4. Stir through the parsley and chives, and add more to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak