Olive oil mashed potatoes (Vegan & Dairy-Free)

Potatoes might just be the most versatile vegetable on earth! Chips, roasted, baked, mashed, you name it. But when it comes to pure comfort food, nothing beats creamy mashed potatoes. The only problem? Traditional recipes rely on cream, milk, and butter, which leaves out anyone looking for a dairy-free or vegan option. That’s where my Olive Oil Mashed Potatoes come in. They’re silky, fluffy, and every bit as comforting but they're made with extra virgin olive oil.

I bloody love making potatoes. They’re one of those ingredients I never get sick of cooking or eating. I’ve made them every which way: roasted in duck fat until crisp and golden, smashed with garlic confit butter, layered into a creamy and cheesy gratin, or stuffed with cream cheese. And of course, the classic mash.

The thing is, most mashed potato recipes lean heavily on butter, cream, and milk. And don’t get me wrong, they’re delicious but they do not cater to our vegan or dairy free friends. That’s what makes this recipe so great. It’s completely plant-based, yet you honestly wouldn’t know it. The mash is still rich, fluffy, and full of flavour.

And then there’s the flavour! Not only are the potatoes cooked in vegetable (or chicken) broth, the olive oil is infused with so much garlic goodness. This is what takes the mash from simple to something really special.

Why You'll Love This Recipe

• 🌱 100% Vegan & Dairy Free – Perfect for plant-based eaters or anyone cutting back on dairy.
• 🥔 Creamy & Fluffy – Olive oil gives a luxurious texture without needing butter or cream.
• 🧄 Garlic-Infused Goodness – Garlic infused olive oil for that extra flavour!
• 🍴 Simple Pantry Ingredients – Just potatoes, olive oil, seasoning, and some good quality vegetable (or chicken) broth.
• ✨ Versatile Side Dish – Works with everything from roasts to grilled vegetables to hearty stews.

Ingredients for Olive Oil Mashed potatoes

You only need a few simple ingredients to make these mashed potatoes creamy, flavourful, and completely dairy free.

• Potatoes – Go for a starchy variety like Sebago or Russet for light and fluffy mash, or Yukon Gold if you like them a little creamier.
• Chicken or Vegetable Broth – Adds depth of flavour and creates the starchy cooking water that’s essential for loosening and binding the mash.
• Olive Oil – A good quality extra virgin olive oil is the star here, giving richness and body in place of butter or cream.

A full list of ingredients can be found in the recipe card below.

Expert Tips

• Cook in broth, not just water – This gives you starchy, flavour-packed liquid to bring the mash together without cream or milk.
• Save that cooking water – Add it back in slowly as you mash. It loosens the potatoes and makes them extra fluffy.
• Warm your olive oil – Just slightly warming the garlic and rosemary–infused oil before adding helps it coat every potato.
• Don’t over-mash – A rustic texture is what makes these special. Too much mashing and they’ll go gluey.
• Season generously – Potatoes soak up salt, so taste as you go and don’t be shy.
• Serve straight away – Mashed potatoes are best hot and fluffy, not reheated or sitting around too long.
• Mashing – Potato ricers, microwaving them. Whatever your technique, I think that just boiling them really well and a potato masher does the trick. Especially when cooking them this way. 

How To Make Olive Oil Mashed Potatoes

These olive oil mashed potatoes could not be easier to make! You may require a little bit of muscle for all the mashing but it's totally worth it.

Step 1: Prep olive oil: In a small pot, combine the olive oil, garlic and rosemary.

Step 2: Infuse olive oil: Cook on a low heat for 30 minutes or until the olive oil flavour is infused with garlic and rosemary. Carefully strain the oil through a fine mesh strainer into a glass jar. Set the garlic to the side.

Step 3: Cook & mash potatoes: Cook the potatoes for 20 - 25 minutes or until very soft – a skewer or knife should be able to go through them with no resistance. Reserve up to 1 cup of cooking water. Drain the potatoes in a colander and cover with a tea towel. Place the potatoes back into the pot they were cooked in and mash with a potato masher. Using a potato masher or wooden spoon, slowly incorporate up to 1 cup of cooking water and up to ½ - ¾ cup olive oil until the potatoes are at your desired consistency.

Step 4: Garnish: Season with salt and pepper. Sprinkle over fresh rosemary and squeeze over the cooked garlic cloves if you desire! Serve immediately.

FAQ's

How To Serve

Olive Oil Mashed Potatoes are one of those side dishes that go with just about everything Especially those dishes that have lots of delicious sauce that need to be mopped up. Try them with:

• Roast chicken with salsa verde
• Chicken breast in creamy mushroom sauce
• Honey garlic butter lamb cutlets
• Garlic butter shrimp (prawns)

How To Store

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or olive oil to loosen them up.

Freezer: These mashed potatoes actually freeze really well. Keep in a sealed container for up to 1 month, then thaw overnight in the fridge. Reheat with a drizzle of olive oil to bring back their creamy texture.

If you make olive oil mashed potato, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creation.

If you have any questions or would like to leave a review for these olive oil mashed potatoes, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.