Mashed potatoes don’t need cream or butter to be silky and satisfying. By using a mix of starchy potatoes, olive oil, and plant-based milk, you can create a rich, smooth texture with plenty of flavor — all without dairy.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat over low heat, adding a splash of plant-based milk if needed.
- Freezer: Mashed potatoes can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
- 1 ½ tsp salt, divided
- ½ cup unsweetened almond, oat, or soy milk (warmed)
- ¼ cup extra virgin olive oil
- ½ tsp garlic powder (optional)
- Freshly ground black pepper, to taste
- Chopped fresh chives or parsley, for garnish (optional)
Equipment Needed
- Large pot
- Colander
- Potato masher or ricer
- Measuring cups and spoons
Directions
- Boil the potatoes
Place potatoes in a large pot and cover with cold water by 1–2 inches.
Add 1 tsp salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15 minutes. - Drain well
Drain the potatoes in a colander and let them sit for 1–2 minutes so excess steam escapes. This prevents watery mash. - Mash
Return the potatoes to the pot. Use a potato masher or ricer to mash until smooth. - Add flavor
Drizzle in the olive oil and stir gently.
Add the warm plant-based milk, starting with ⅓ cup and adding more until desired consistency is reached.
Stir in garlic powder (if using), remaining ½ tsp salt, and black pepper to taste. - Serve
Transfer to a serving bowl. Sprinkle with chives or parsley if desired. Serve warm.
