Online Recipe Book

Mashed Potatoes 2 - dairy free

2 servings
Prep info
20 min prep + 30 min cook + 10 min prep
Prep time
30 minutes
Cook time
30 minutes
Time required
1 hour
Oven preheat
Not tried


  • Boil together:
  • 450 g potatoes (King Edwards, Maris piper, etc; scrubbed but not peeled)
  • 1/4 t salt (for cooking water)
  • Infuse:
  • 1/2 T minced garlic
  • 25 mL olive oil
  • Add at the end:
  • 1/4 t ground rosemary
  • 1/2 c vegetable broth (as needed)
  • freshly ground black pepper (to taste)
  • salt (to taste, 1/4-1/2tsp)


1. Place the potatoes in a medium saucepan with cold water to cover by about 1". Add 1/4tsp salt.  Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, 20 to 30 minutes.  Drain the potatoes.

2. While the potatoes are boiling, prepare the garlic-infused olive oil. Mince the garlic and add it to a small sauce pot or skillet with the olive oil. Heat the oil and garlic over medium-low heat. Let the garlic sizzle in the oil for 1-2 minutes, or just until the garlic is slightly softened, but not brown. You just want to take the spicy raw bite off the garlic flavor. Remove the sauce pot from the heat and set it aside.

3. Once the potatoes are cooked and drained, set a potato ricer over the now-empty but still-warm saucepan.  

4.  Cut each potato in half and place one half cut-side-down in the ricer.  Press down with the handle of the ricer to force the flesh through the holes.  The skin will remain in the hopper.  Discard the skin and repeat with the next potato half. Rice the potatoes into the saucepan.

5. Add garlic and oil, rosemary, pepper, and about 1/4 cup warmed vegetable broth.

6. Mix together, adding more vegetable broth as needed to keep them soft and moist. Taste the mashed potatoes and season to taste with salt and pepper. Serve warm.


Notes from source: It’s important to note that olive oil mashed potatoes are different than buttery mashed potatoes. It’s not one of those things where we’re trying to mimic the flavor of dairy mashed potatoes with non-dairy ingredients. No, this is a different beast. Olive oil mashed potatoes are super light and fluffy, and not super rich or creamy. They’re a nice lighter alternative to the usually heavy dish. Because they’re lighter, they balance nicely with richer sauces or gravies without making the whole meal overly heavy.