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Olive Oil Mashed Potatoes

A dairy-free, vegan-friendly version of a classic staple.

September 10, 2018

Try these delicious potatoes during the holidays, especially if you have a vegan in the house. No one will miss the traditional butter and cream.

Serves four to six people.


  • 2-and-1/4 pounds Yukon gold potatoes
  • 8 large cloves garlic, peeled and cut in half
  • 2 teaspoons kosher salt
  • 1/4 -up good quality extra virgin olive oil
  • your favorite herbs and chopped fresh parsley for garnish


Peel potatoes and cut in quarters or 1-and-1/2-inch chunks. Meanwhile, in a large pot, bring enough water to cover potatoes to a boil. 
To the boiling water add potatoes, garlic and the 2 teaspoons salt. Cook at a low boil for about 15 minutes, until potatoes are tender. 
Reserve 1 cup of cooking liquid and set aside. Drain potatoes and garlic and transfer to a large bowl. 

Mash potatoes and garlic until no lumps remain. With a rubber spatula, stir in in olive oil until evenly, taste, and if needed, thin to desired consistency with the reserved cooking liquid, 3 to 4 tablespoons at a time. To serve, season with your favorite herbs and garnish with chopped parsley.

Cook’s note: The right olive oil can make these potatoes taste buttery. California Olive Ranch Mild and Buttery is a good choice.


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