These olive oil and roasted garlic mashed potatoes are creamy and absolutely delicious, with no butter or cream. Roasted garlic and fruity olive oil, give these dairy-free, vegan mashed potatoes their great flavor and texture.
This may shock you, but I’ve always made mashed potatoes with no butter or cream. I just use potatoes, olive oil, potato cooking water or broth, salt, and pepper. Sometimes I add finely chopped scallions, sometimes parsley. I call them ‘olive oil mashed potatoes.’ I prefer these to traditional mashed potatoes. They’re creamy, rich tasting, absolutely delicious, and they’re healthy. I recently discovered that roasted garlic is a beautiful addition. I’m excited to share this recipe for olive oil and roasted garlic mashed potatoes.
HERE’S HOW TO MAKE ROASTED GARLIC:
It’s easy. Just cut about a half inch off the top of a head of garlic. Place the head on a square of foil. Drizzle olive oil over the exposed garlic cloves. Seal up the foil and bake at 400ºF for 35 minutes. Once the garlic cools you can easily peel away the skin from the cloves or you can just squeeze out the roasted garlic cloves. Roasting garlic mellows and sweetens the flavor, and makes it rich and creamy.
Making mashed potatoes is so simple, yet it’s not. There are hundreds (maybe thousands) of treatises out on the web explaining how to make the perfect mashed potatoes. And with good reason. Potatoes look tough and rugged but they’re actually very sensitive. If you don’t treat them well, they will turn out bad. Have you ever made a batch of mashed potatoes that turned out watery or gluey? The good news is, you can insure a great outcome for your mashed potatoes…..
HOW TO MAKE PERFECT MASHED POTATOES:
- For even cooking, start the potatoes in a pot of cold water. If you add potatoes to boiling water, the outside will cook faster than the interior and you’ll either have parts that are overcooked or parts that are undercooked.
- For full flavor, add salt to the potato cooking water
- To prevent the potatoes from being waterlogged, dry them before mashing: After cooking, drain them, return them to the cooking pot, and toss them over medium heat for a minute or two, until they’re fluffed up and dry.
- Add the olive oil (or butter, if using) to the the hot, dry potatoes before adding liquid. The potatoes will absorb the fat and will have a silkier texture.
- Most importantly, don’t over mash! Over mashing breaks down the potato’s starch molecules. The less you mess with cooked potatoes, the better. Never use a food processor or you’ll end up with glue. Best practice is to use a potato ricer, if you have one. If not, an old fashioned hand masher works well. Mash as few strokes as possible to keep the potatoes light and fluffy.
If you’re thinking about how to change up your holiday mashed potatoes, give these olive oil and roasted garlic mashed potatoes at try. They’d be great with turkey and gravy! Plus, if you have anyone who’s vegan, kosher, or dairy intolerant at your table, you’re all set.
This post is part of a special week-long potato recipe event called #PotatoPalooza. It’s a celebration of great potato recipes. I’m partnering with two talented food bloggers – Elizabeth at Bowl of Delicious and Maggie at Omnivore’s Cookbook – to share 15 fabulous potato recipes for the holidays.
Be sure to visit my #PotatoPalooza co-collaborators’ blogs. Here’s what they’re featuring today:
- Asian Style Potato Chowder by Omnivore’s Cookbook
- Roasted Potatoes and Onions with Rosemary and Mustard by Bowl of Delicious
- You can see all of Panning The Globe’s PotatoPalooza recipes here.
Here’s the recipe for Olive Oil and Roasted Garlic Mashed Potatoes. I hope you enjoy!Print
Olive Oil and Roasted Garlic Mashed Potatoes
Delicious creamy olive oil and roasted garlic mashed potatoes are made with no cream or butter. They’re dairy-free and vegan.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6-8
- Category: Side Dish
- Cuisine: American
- 1 head of garlic
- 1/2 cup good quality extra virgin olive oil, divided
- 3 pounds yellow flesh potatoes, peeled and cut into 2-inch pieces
- 1 cup of potato cooking water – don’t forget to save it before you drain the potatoes!
- 2 teaspoons kosher salt plus more, to taste
- Freshly ground pepper, to taste
- Optional Add-ins and Toppings:
- 12 scallions, ends trimmed, finely chopped
- 2 tablespoons chopped fresh parsley and a few parsley sprigs
- A drizzle of olive oil
- Roast The Garlic: Preheat oven to 400ºF. Slice off the top 1/2 inch off the garlic head to expose a cross-section of all the cloves. (see photo in post) Drizzle a teaspoon of oil over the exposed garlic. Wrap tightly with foil. Bake for 35 minutes. When cool enough to handle, squeeze the roasted garlic out of the skins and mash them with a fork.
- Cook and Mash The Potatoes: Place potatoes in a large pot and cover with cold water by a couple of inches. Add two teaspoons of salt to the water. Bring to a boil and cook for 12-15 minutes, or until potatoes are tender enough for a knife to easily slide in and out.
- Save a cup of the cooking water before draining. Drain potatoes. Return them to the cooking pot over medium heat, tossing them for a minute or so, until they’re dry. Add the garlic. Mash the potatoes and garlic roughly, to combine. (I recommend using a potato masher) Add 6 tablespoons of olive oil and stir through with a fork or with the masher. Thin with potato water, a little at a time, until you’re happy with the texture. Season, to taste, with salt and pepper.
- Optional Additions: Stir chopped scallions and/or parsley into the potatoes, if using.
- To Serve: Serve hot. Transfer to a serving bowl. Drizzle with olive oil, if you like. (it looks nice) and garnish with some chopped parsley or parsley sprigs.
While we’re on the topic, here’s another recipe you might like, that’s made with olive oil mashed potatoes: Healthy Spicy Shepherds Pie