Did you ever have one of those moments when you’re cooking without a recipe and it just works? This is one of those recipes. Well it’s a simple one, a mashed potato recipe, but it’s a bit different than the classic mixture that everyone knows and loves. It’s made without milk and butter…gasp! So if you run out of those ingredients or want to try a healthy twist on a classic dish, give this recipe a shot. Even traditionalists will appreciate this handy tip!
The olive oil adds a nice earthy flavor to this potato recipe. I used a mix of red and yukon gold potatoes but any kind of variety will work. You can whip them in a blender or food processor. Pair this creamy side dish with crisp roast chicken or a salmon filet.
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In a pot of salted water, boil potatoes for about 15 minutes.
Finely mince your fresh herbs. When potatoes are cooked, place in a blender and whip until smooth, then stir in herbs.
Olive Oil Mashed Potatoes
Add potatoes, cold water and salt into a pot. Boil until tender, about 15 minutes. Drain and place hot potatoes in a blender or food processor.
Slowly pour oil in while the blades turn and whip until desired consistency. Place into a serving bowl and stir in fresh herbs and salt and pepper to taste. Serve warm.
Total Time: 40 minutes
Yield: makes 4-6 servings
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Oh this will make a delish side to our dishes. My boys will enjoy this one. Nothing like good old fashioned homemade mash potatoes. Thanks for sharing, Barb and Max! Hope all is well. Long time no see 🙂
Thanks for your comment, Betty Ann 🙂 Hopefully we can all see eachother soon, it’s been awhile!
OMG I kid you not, I thought of this SAME exact recipe a few months ago! It’s my favorite, and it’s so creamy you can’t even guess it’s vegan. I messed up, overboiling my potatoes and mashed them instead and decided to use olive oil and herbs because I love the taste of olive. Didn’t realize it was so healthy and vegan till after, it just tasted so good!
My style is a little different, more Mediterranean. I found red potatoes to be best. I add TONS of dill, some garlic salt, onion powder, fenugreek, Italian seasoning (but not too much), and parsley. I put in plenty of extra virgin, certified source olive oil afterward, enough so that there is a lovely olivey taste in there, too.
I like your seasoning blend. Might try rosemary next time! Mmmm.
Hi Amyna – Yes, I love this vegan mashed potato recipe! Your Mediterranean version sounds really delicious! Thanks so much, I will definitely have to try it some day 🙂