Garlic Mashed Potatoes With Olive Oil

Garlic Mashed Potatoes
Garlic Mashed Potatoes With Olive Oil. Photo and Recipe: Diana Rattray
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: Serves 4 to 6
Ratings (6)

These garlic mashed potatoes can be dairy free, or you can add some milk or broth to them. I used chicken broth in the potatoes, but vegetable broth or almond milk may be used if you want to keep the potatoes vegetarian.

It's surprising how creamy and delicious these mashed potatoes are, considering they're made without butter or milk. Olive oil replaces the butter in these potatoes, and they get plenty of flavor from the garlic and seasonings. If you do need to thin them a bit more, use a little milk, or use some vegetable broth or chicken broth.

These potatoes are easy to prepare and taste great! I love the texture of the unpeeled red skinned potatoes (pictured), but feel free to use another variety of potato or peel the potatoes.

What You'll Need

  • 2 1/2 pounds red-skinned potatoes or baking potatoes
  • 5 large cloves garlic, peeled
  • 4 to 6 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste

How to Make It

  1. Scrub the potatoes, cut away any blemishes or eyes, and cut into 2-inch chunks. Put the potatoes in a large saucepan and cover with water. Peel the garlic pieces and cut each in half. Add to the potatoes. Bring the potatoes and garlic to a boil. Cover and boil gently over medium-low heat until the potatoes are fork tender, about 20 minutes. Drain the potatoes.
  2. Transfer the drained potatoes to a large bowl. Mash the potatoes and garlic with the olive oil, but don't over-mash them. Add salt and pepper, as desired.
  1. If needed, thin with some warm milk, chicken broth, almond milk, or vegetable broth. Serve hot.
  2. Makes about 4 to 6 servings.

Tips and Variations

  • Here's another way to add garlic flavor to the potatoes. Put the olive oil in a saucepan with the peeled garlic. Heat over medium-low heat until the garlic is lightly browned around the edges and softened. Discard the garlic and add the oil to the potatoes or mash or mince the softened garlic and add to the potatoes.
  • The best potatoes for mashed potatoes are baking potatoes like Yukon gold or Russets. I like red-skinned potatoes because of the rustic look they get from the peels, but they can become gluey if over-mashed. 
  • Add a few tablespoons of fresh chopped chives or parsley. 
  • Mash the potatoes with 1/2 cup of cheddar cheese