Garlic Olive Oil Mashed Potatoes

These dairy-free mashed potatoes are creamy, flavorful, and satisfying, made with rich roasted garlic and fruity olive oil. Perfect for vegan, kosher, and dairy-intolerant diets, this recipe delivers classic comfort without cream or butter.

Why You’ll Love This Recipe

• Dairy-free and vegan: No butter or cream, just plant-based goodness.
• Packed with flavor: Roasted garlic and olive oil add depth and richness.
• Healthier twist: Lighter than traditional mashed potatoes.
• Simple ingredients: Easy to find and pantry-friendly.
• Perfect texture: Fluffy, creamy, and never gluey with proper technique.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 head of garlic
• 1/2 cup good quality extra virgin olive oil, divided
• 3 pounds yellow flesh potatoes, peeled and cut into 2-inch pieces
• 1 cup potato cooking water (reserved from boiling)
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Optional Add-ins and Toppings:

• 12 scallions, ends trimmed and finely chopped
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• Additional drizzle of olive oil for serving

Directions

1. Roast the Garlic: Preheat oven to 400ºF. Cut off top 1/2 inch of the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35 minutes. Cool, then squeeze roasted garlic out and mash.
2. Boil the Potatoes: Place potatoes in a large pot, cover with cold water, and add 2 teaspoons salt. Bring to boil and cook 12-15 minutes, until tender. Reserve 1 cup of the water and drain.
3. Dry the Potatoes: Return drained potatoes to the pot over medium heat for a minute to evaporate moisture.
4. Mash and Season: Add mashed garlic to potatoes. Mash roughly, then stir in 6 tablespoons olive oil. Add reserved water a little at a time until desired texture is reached. Season with salt and pepper.
5. Optional Additions: Stir in scallions and parsley if using.
6. Serve: Transfer to a serving bowl, drizzle with remaining olive oil, and garnish with parsley.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Add cauliflower: Blend in steamed cauliflower for lighter texture.
• Switch herbs: Try rosemary, thyme, or chives instead of parsley.
• Use red potatoes: For a different flavor and texture.
• Mix in vegan cream cheese: For extra creaminess.
• Top with crispy onions: Add crunch and flavor.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Not recommended due to texture changes.
• Reheat: Warm gently on the stovetop with a splash of olive oil or broth to refresh texture.

FAQs

What type of potatoes work best?

Yukon Gold or other yellow-flesh potatoes are ideal for their creamy texture and buttery flavor.

Can I use roasted garlic from a jar?

Freshly roasted garlic gives the best flavor, but jarred can be used in a pinch.

Is this recipe vegan?

Yes, it contains no animal products.

Can I make this ahead of time?

Yes, prepare in advance and reheat with a splash of water or broth.

Can I use broth instead of potato water?

Yes, vegetable broth works as a flavorful substitute.

How can I make it more garlicky?

Add an extra head of roasted garlic or stir in minced raw garlic for a punch.

Can I mash by hand?

Yes, a hand masher is perfect and helps prevent over-mashing.

What kind of olive oil should I use?

Choose a fruity, high-quality extra virgin olive oil.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add non-dairy milk?

Yes, for creamier potatoes, stir in warmed unsweetened almond or oat milk.

Conclusion

Olive oil and roasted garlic mashed potatoes are a flavorful, comforting side dish that fits a variety of dietary needs. They’re easy to prepare, packed with robust flavor, and perfect for everything from holiday dinners to weeknight meals. Try them once, and they may become your go-to mashed potato recipe!

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