Olive Oil Mashed Potatoes replace butter for a light, luxurious, and fluffy dairy-free side dish. Perfect for the holidays or paired with dinner any night of the week!

If you or someone you know is vegan or lactose intolerant, you've got to add this simple mashed potato recipe to your must-make list!

These vegan mashed potatoes come together with russet potatoes, good extra-virgin olive oil, fresh parsley, salt, and pepper.

Making Mashed Potatoes without Butter or Milk

No butter? No problem! Using olive oil in place of butter gives these potatoes a beautiful color and luxurious texture. Plus they taste great!

Start by giving your potatoes a good scrub then chop em up. Remember you're going to be mashing them at the end, so a rough chop is just fine!
I chose not to peel my potatoes, but if you prefer to, go ahead.
Toss the chopped taters in a large pot, cover with water, bring to a boil, and let cook until fork-tender.
When you go to drain your potatoes, reserve a cup of cooking water. We'll use that later on!
Return potatoes to the pot and mash using a potato masher or potato ricer. Add olive oil, half of the reserved water, and seasoning. Stir to combine, and enjoy!

Easy Vegan Gravy Recipe

I love smothering my mashed potatoes in gravy! Here's how to make homemade gravy using common pantry items.

Heat olive oil in a small saucepan then whisk in flour.
Stir in garlic powder, onion powder, dried rosemary, and dried thyme. Whisk in soy sauce (or coconut aminos or tamari, if gluten-free), followed by veggie broth, and dairy-free milk.
Make sure everything is well incorporated then let cook until gravy thickens. If too thick for your liking, add liquid one tablespoon at a time.

Want more plant-based holiday recipes? Check these out next:

I hope you enjoy these simple olive oil mashed potatoes as much as we do! They're creamy and comforting, perfect for thanksgiving, christmas, or any weeknight dinner. If you try this recipe, please share a photo with me over on Instagram.

Olive Oil Mashed Potatoes & Vegan Gravy

Author: Jenna Urben

Olive Oil Mashed Potatoes replace butter for a light, luxurious, and fluffy dairy-free side dish. Perfect for the holidays or paired with dinner any night of the week!

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Side Dish

Servings servings

Ingredients

Olive Oil Mashed Potatoes

4 russet potatoes roughly chopped
¼ cup extra-virgin olive oil
1 tablespoon fresh chopped parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Easy Homemade Vegan Gravy

2 tablespoons extra-virgin olive oil
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 tablespoon soy sauce (or coconut aminos or tamari, if gluten-free)
2 cups vegetable broth
1 cup plain unsweetened almond milk (or other non-dairy milk)
Salt and pepper to taste

Instructions

For the olive oil mashed potatoes

Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes.
Drain, reserving about 1 cup of the potato water, then return potatoes to pot. Mash potatoes with a potato masher or ricer.
Add olive oil, ½ cup of the reserved water, parsley, salt, and pepper. Stir to combine, adding more reserved water, if needed to thin out mashed potatoes.
Taste and adjust seasoning, then transfer to a serving bowl.

For the vegan gravy

Heat olive oil in a small saucepan then whisk in flour. Stir in garlic powder, onion powder, dried rosemary, and dried thyme.
Whisk in soy sauce, followed by veggie broth, and dairy-free milk.
Make sure everything is well incorporated then let cook until gravy thickens. If too thick for your liking, add liquid one tablespoon at a time.

Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

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