Olive Oil Mashed Potatoes Recipe (2024)

This recipe is super! No butter and milk for those with food intolerances...or taste intolerances...n.b. Mr Tanis correctly recommends adding the salt after the water is boiling which will not only save a stainless steel pot from pits forming from the salt added to cold water and also prevents the potatoes from absorbing too much salt...this is also what should be done when cooking pasta, rice, vegetables...anything really...

Liking a more pronounced garlic flavor, I poached the minced garlic directly in the olive oil before adding to the potatoes. Freshly ground coriander seed (to taste) added to the oil mixture and poached with the garlic gives the dish a new dimension.

Simple and delicious. Cooking the garlic whole and mashing it later keeps the dish from becoming too garlicky.

Toss in some fresh rosemary (remove before mashing of course) and prepare to have your mind blown...

I used 3 good size Russet potatoes with 4 garlic cloves, though Yukon would probably be better. I love mashed potatoes and usually make them with whole milk and (lots of) French salted butter, which is still my preferred take. I tried this because my husband is dairy intolerant (and doesn't care for garlic, ha!), and he could not tell there was garlic! I do use Robuchon's trick of always degerming the garlic cloves, and added a dash of ground coriander after DNcgo recommended it.

Excellent recipe. Very little reserved cooking liquid is required; the olive oil itself creates the desired consistency.

To reheat, put in a ziplock bag and put the bag in gently simmering water.

Why does anyone peel potatoes? It is a nuisance and removes vitamins, minerals, fiber, and TASTE.

use half regular olive oil, the other half truffle infused olive oil. it is truly OMG. Next time I will make double the amount as usual.

Nice, tasty alternative - and healthy - way to make mashed potatoes without cream. But, result is a bit gooey compared with milk/cream method. Definitely need the reserved cooking liquid (at least 1/2 c.). Garlic cloves boiled with potatoes adds a wonderful subtle element, with the strong garlicky flavors discarded with the boiling water.

Made side-by-side with a modified make-ahead traditional mashed potato (some vegans were at dinner...), and these are hands-down the best vegan mashed I've ever made or had. I did toss in 1 or 2 Tbs of Nature's Balance but may not have been necessary. Creaminess from olive oil and great mellow simmered garlic taste made this a big hit, even with non-vegans.

This worked really well as a side dish for the Salmon with Anchovy-Garlic Butter (http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-bu...

Sounds great. How many does it serve?

This recipe calls for the garlic to be cooked along with the potatoes so no need to worry about a too strong flavour.

I used a hand mixer and added some vegan butter and cheese as well as garlic powder. Delicious! My only complaint is that this recipe definitely takes more than 20 minutes after cutting the potatoes and mashing it

Made with russets; 10/10, lightest and fluffiest mashed potatoes I’ve ever made. Also used a different technique than I have historically; mash well with bean masher before adding any liquid (make sure potatoes go through holes as if it’s a Ricer— but try to be efficient, so as not to overmix.) then add cooking liquid/fat and mix just enough to bring it all together.)

I made half the portion and couldn’t resist adding heavy cream, about 1/2 cup since the potatoes were watered down. I also used 1/4 stick of butter, 1/8 cup of olive oil and salt and pepper. It was still light and airy, not heavy like some restaurants I’ve been to. But the heavy cream and butter made them more comforting and a good accompaniment for my pan braised boneless pork chops with onions and mushrooms. Ah, to die for. Side salad.

I made this exactly as written. It was most unpalatable. Unfortunately, not a keeper.

My family loves this recipe! Discovered it when I was hosting Thanksgiving for someone who was vegan. We all loved it so much that this is now our go-to mashed potato recipe, regardless of the fact it is vegan. I don’t make any changes - delicious as-is!

The olive oil taste was a bit strong so I added 1/2 tbsp of butter and 1/4 cup of milk. This did the trick and made the potatoes extra fluffy. A beautifully simple and delicious recipe. The entire family loved it.

11/23/23 thanksgiving- added more seasoning - salt, pepper, garlic powder

As noted by others, I added a lot of extra garlic. I infused with rosemary, and I also sautéed rosemary and garlic in a tiny bit of butter and threw that in all of it helped to make it delicious.

I added a few sprigs of rosemary to the boiling water and it infuy a lovely aroma. Some leaves cooked off the stems and incorporated into the mash.

Not great, possibly due to operator error on my part. The olive oil and garlic were way too strong for our tastes. Texture was heavy. I don’t like to whip mashed potatoes with a mixer because they turn to glue. But maybe a mixer is required for this recipe to come out right, rather than using a ricer? We DID eat the whole batch. Much better the next day as potato pancakes fried in butter!

We thought these were so incredibly bland. I had to add extra salt when mashing and the garlic was so mild as to be not worth it.

Next time use 1/2 olive oil 1/2 butter/margarine. I didn’t need any extra liquid

This makes nowhere near enough for 4-6 people! If you think people are going to eat a cupful of them, then you might make it. But in my house I’ll be lucky to get 3 servings.

Reduce the garlic to 5 cloves and cut in half if big.

My sauce split at the end but it was still delicious! Will make again. The shallots are especially tasty. I served with sour cream and chives mashed potatoes.