Vegan Olive Oil Mashed Potatoes and Gravy

Olive Oil Mashed Potatoes are fluffy, creamy, and flavorful. This dairy-free twist uses olive oil instead of butter, making them light yet luxurious. They're impressive enough for a holiday dinner and simple enough for weeknight meals.

Course Side Dish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 267kcal

Author Jenna Urben

Equipment

Ingredients

Olive Oil Mashed Potatoes

4 russet potatoes roughly chopped
¼ cup olive oil
1 tablespoon fresh chopped parsley
1 teaspoon salt
½ teaspoon black pepper

Easy Homemade Vegan Gravy

2 tablespoons 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.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition