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Garlic Olive Oil Mashed Potatoes

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These olive oil and roasted garlic mashed potatoes are a creamy, dairy-free, and vegan twist on the classic side dish. Roasted garlic and fruity olive oil create a rich, comforting flavor without the need for butter or cream.

  • Total Time: 50 minutes
  • Yield: 6–8 servings

Ingredients

1 head garlic

1/2 cup good-quality extra virgin olive oil, divided

3 pounds yellow-fleshed potatoes, peeled and cut into 2-inch pieces

1 cup reserved potato cooking water

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper, to taste

Optional Add-ins and Toppings: 1–2 scallions, finely chopped; 2 tablespoons chopped fresh parsley; extra drizzle of olive oil for serving

Instructions

  1. Roast the garlic: Preheat oven to 400°F (200°C). Slice about 1/2 inch off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap tightly in foil, and roast for 35 minutes. Once cool, squeeze out the soft roasted garlic and mash with a fork.
  2. Cook the potatoes: Place peeled potatoes in a large pot and cover with cold water by 2 inches. Add 2 teaspoons salt. Bring to a boil and cook 12–15 minutes, until tender when pierced with a knife.
  3. Drain and dry: Reserve 1 cup of cooking water before draining. Return potatoes to the hot pot over medium heat and toss for 1–2 minutes to remove excess moisture.
  4. Mash and season: Add roasted garlic and 6 tablespoons olive oil to the hot potatoes. Mash gently with a potato masher until combined. Gradually add reserved potato water, stirring until creamy and smooth. Season with salt and pepper to taste.
  5. Finish and serve: Stir in optional scallions or parsley if desired. Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley sprigs. Serve hot.

Notes

  • Use a potato ricer or hand masher for the fluffiest texture—avoid using a food processor to prevent gluey potatoes.
  • Roasting the garlic adds a rich, mellow flavor that complements the olive oil perfectly.
  • These mashed potatoes pair beautifully with roasts, turkey, or vegan shepherd’s pie.
  • Store leftovers in an airtight container for up to 4 days and reheat gently with a splash of water or broth.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Boil
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 210
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://monicarecipes.com/garlic-olive-oil-mashed-potatoes/