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Olive Oil Mashed Potatoes (Vegan)

Posted by Fernanda Catalan on
Olive Oil Mashed Potatoes (Vegan)

It's that time of the year again when we overeat and then complain for hour-long rides home that we did so. But this year, we'll do it differently. 

Try our olive oil mashed potato recipe: Creamy, delicious, healthy and vegan. All the goodness without the downsides. Buttery flavor without any butter or dairy.  


  • 1/4 cup O-Live Extra Virgin Olive Oil
  • 2 lbs Yukon Gold potatoes
  • Salt & pepper to taste
  • Fresh chives or parsley to garnish


  1. Peel and cut the potatoes into1-inch pieces

  2. Fill a large pot with water. Enough to cover the potatoes by about 2-3 inches 

  3. Bring the water to a boil and add 2 tsp of salt. Add the potatoes to the water and let cook for about 20 minutes until they are tender enough so that you can easily poke through them with a fork

  4. When potatoes are tender save 1 cup of the cooking water. Then drain the potatoes and return back to the pot
  5. Mash the potatoes until they are crumbly. You can either use an electric hand mixer on its lowest intensity level or a potato masher. Beware: If you use a hand mixer for too long your potatoes will become gummy. Only mix until you have a creamy, smooth mash
  6. Add the 1/4 cup of O-Live Extra Virgin Olive Oil. Keep mashing and spoon (1-2 tablespoons at a time) the cup of cooking water that we retained earlier into the mixture until the texture of the mashed potatoes is as desired
  7. Add salt & pepper and continue mashing until potatoes taste as wished
  8. Wash the chives or parsley, chop and add to the bowl of mashed potato for garnish
  9. Enjoy with the entire family! 

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