Description
Creamy and fluffy mashed potatoes made with olive oil instead of butter, infused with fresh herbs for a light, dairy-free side dish.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1/3 cup extra virgin olive oil
- 1/2 cup vegetable broth (or more as needed)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Drain the potatoes well and return them to the pot.
- Add olive oil, minced garlic, and a splash of vegetable broth.
- Mash until smooth, adding more broth as needed for desired consistency.
- Stir in parsley, thyme, and chives.
- Season with salt and pepper to taste.
- Serve warm, drizzled with extra olive oil if desired.
Notes
- For extra creaminess, use Yukon Gold potatoes.
- Roast the garlic beforehand for a sweeter, mellow flavor.
- Can be made ahead and gently reheated with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: Mediterranean