Mashed potatoes are delicious. Mashed potatoes are warm and comforting. They can also be used as a base for many other dishes. They can be eaten as a side dish or as a base for a bowl of soup and can be flavoured with seasonings. However, most mashed potatoes are high in dairy. Cream and butter make mashed potato rich and creamy. However, I don’t want anyone who is allergic to dairy to be deprived of the deliciousness of mashed potatoes. To make sure everyone can enjoy a mashed potato, I created this Olive Oil Mashed Potato recipe.


Note that olive oil mashed potatoes differ from buttery mashed potatoes. This is not a recipe that tries to replicate the taste of buttery mashed potatoes. This is a completely different animal. Olive oil mashed potatoes have a light, fluffy texture and are not rich or creamy. These potatoes are a lighter version of the usual heavy meal. They are lighter and can be paired with richer sauces and gravies, but they don’t make the entire meal too heavy.

This recipe contains a good amount of garlic, rosemary and black pepper.


It all depends on your goals. The olive oil flavour was what I wanted to convey in the recipe. Extra virgin olive oil’s floral aroma pairs well with garlic and rosemary, so I chose this recipe. You can substitute light olive oil for olive oil if you don’t like the taste of olive oil. This will give you a smoother mouthfeel but not overpower the potatoes.


Before you start, take a moment to smell and taste the olive oil. Olive oil should not taste or smell bitter. It should not smell or taste bitter. This is a sign that your olive oil is rancid. Your mashed potatoes will be very bland. Extra virgin olive oil can spoil faster than other refined oils, so check it before you use it.


Mashed potatoes are versatile, as I said in the intro. These dairy-free mashed potatoes can be used to make a Loaded Mashed Potato Bowl. They can also be used as a base for some Balsamic Roasted Mushrooms or as toppings for a Vegetarian Shepherd’s Pie.

What kind of potatoes are best for mashing?

Russet is my favourite because they are lighter and fluffier. However, Yukon Gold is a winner if you want a mashed potato with a more dense texture. Waxier potatoes, similar to red potatoes, don’t mash as well and are better for recipes that require them to retain their shape, such as potato salad or adding to soups.


These olive oil mashed potatoes are dairy-free and light. They’re also lightly seasoned with garlic, rosemary and cracked black pepper.

Prep time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes


  • 2.5 lbs. russet potatoes ($1.25)
  • 1/2 teaspoon salt (for boiling water) ($0.02)
  • 4 cloves of garlic ($0.32)
  • 1/4 cup extra virgin olive oils ($0.48)
  • 1/2 tsp dried rosemary ($0.05
  • 1 cup vegetable broth, warm ($0.13)
  • Freshly cracked black pepper ($0.03)
  • Salt to taste (3/4 tsp) ($0.05


  • Cut the potatoes into 1-inch cubes by peeling and dicing them. To remove excess starch, place the potato cubes into a colander.
  • Put the rinsed potatoes in a large saucepan. Add enough water to cover them by an inch. Then, add 1/2 teaspoon salt.
  • Place the lid on the pot and heat it over high heat. Once the pot is boiling, cover the pot with a lid. After the potatoes have boiled, take off the lid and turn the heat down to medium. Boil the potatoes for another 10 minutes or until they become very soft.
  • Prepare the garlic-infused olive oil while the potatoes boil. Add the minced garlic to a small saucepan or skillet and olive oil. The oil and garlic should be heated to medium heat. Allow the garlic to cook in the oil for about 1-2 minutes or until it is softened but not brown. The garlic should retain its raw flavour. Set the saucepan off the heat.
  • The boiled potatoes should be drained in a colander. After rinsing, rinse the water with warm water. Turn off the heat and return the rinsed, drained potatoes to the pot. Add oil, garlic, rosemary, and freshly cracked pepper (10 cranks with a pepper mill). Finally, add about 1/2 cup of warm vegetable broth.
  • Mash the potatoes, or whip them with a mixer until they are light and fluffy. Add more vegetable broth if necessary to keep them moist. I used approximately 3/4 cups. Season the mashed potatoes with salt and pepper. Salting the potatoes well will make them pop. Keep warm.


Serving Size: 1 Cup Calories: 223.65 Kcal Carbohydrates 34.32 G Protein: 3.95 G Fat: 9.03g Sodium 665.73 mg Fiber 2.73 g