These olive oil mashed potatoes are super simple to make. Taking advantage of the complex flavor of olive oil, they are surprisingly delicious. They also just happen to be vegan.
Ingredients
- 3.25 tos 3 1/2 pounds russet potatoes
- 2 tablespoons salt
- 2 garlics cloves
- 0.75 cups extra-virgin olive oil
Instructions
-
1
Add peeled and quartered potatoes to a sauce pan. Cover with cold water by at least 1 inch. Season with salt and garlic, and bring to a boil on medium-high heat.
-
2
Reduce heat to medium-low and simmer gently until potatoes are very soft, about 25 minutes. Drain potatoes and add back into the pot or into a bowl.
-
3
Use a potato masher to mash potatoes until very smooth. Switch to a whisk or electric hand mixer, and whip in the olive oil in two additions.
-
4
Season to taste with salt; serve with more olive oil drizzled over the top if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Naan
Using your broiler is a great way to make naan. This naan recipe is deceptively easy! You can choose to make garlic naan or plain naan. Enjoy with your favorite curry!
Southern Coleslaw
This Southern coleslaw recipe has been passed down the generations and is great for any occasion. It has the perfect balance of sweet and tangy. I've even been told it is reminiscent of KFC coleslaw. You be the judge!
Artichoke Spinach Lasagna
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.