Creamy mashed potatoes without butter or cream? Can do. These olive oil and garlic mashed potatoes are creamy and absolutely delicious. By boiling the garlic with the potatoes, adding a good quality olive oil, plus my secret ingredient—the cooking water— these dairy-free, vegan mashed potatoes acquire great flavor and perfect texture.
To bring it up a level, add finely chopped scallions, parsley or caramelized onions .
I prefer these to traditional mashed potatoes. They’re creamy, rich tasting, absolutely delicious, and decidedly healthier than the dairy version.
6 large potatoes, peeled and cut into 3” pieces
6 garlic cloves
1/4 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1. Place potatoes and garlic cloves in a pot with enough water to cover, and bring to a boil. Cook 20-30 minutes, or until very tender and will break apart when you insert a fork. Drain, reserving 1 cup of boiling liquid.
2. Return drained potatoes and garlic to the pot, add ½ cup of the reserved liquid. Mash with potato masher, then use a hand held mixer, and slowly add the oil, salt and pepper, incorporating more of the reserved water until potatoes are fluffy and creamy in texture. Taste and season with more salt if needed.
kosher for passover
active time: 15 minutes total time: 45 minutes
Photo credit: Heather Kennedy/CC BY-SA 2.0