These dairy free mashed potatoes are light and fluffy potatoes made with olive oil and a generous amount of roasted garlic. This flavorful, easy side dish pairs well with beef, chicken, turkey or ham, and definitely deserves a spot on your holiday table.
Mashed potatoes are one of my favorite side dishes to have for any special occasion. With tasty, garlic-y, dairy free mashed potatoes, you just can’t go wrong! I can’t believe Thanksgiving is right around the corner and I’m gearing up with some of my must make recipes like my cornbread stuffing, easy cranberry sauce and these creamy mashed potatoes.
The holiday season can definitely get hectic. But I’ve got lots of strategies for enjoying the holidays and not getting overly stressed out. I always shop early to avoid the crazy crowds. And in the kitchen, I stick to what I do best, and keep things simple. Let’s talk about the simplicity and deliciousness of these dairy free mashed potatoes, shall we?
Ingredients In Roasted Garlic Mashed Potatoes:
These potatoes are insanely amazing and use only five ingredients (make that three if you don’t count the salt and pepper). Here’s the lineup:
- Russet or Yukon Gold Potatoes
- Extra Virgin Olive Oil
- Roasted Garlic
- Kosher Salt + Pepper
How Do You Make Dairy Free Mashed Potatoes?
This recipe is super easy, but there is a catch. You need to have your roasted garlic on hand, ready to go (which is easy enough to add to your head-start ingredient list on the weekend). You can make your roasted garlic up to three days in advance and keep in an airtight container, stored in the fridge.
Make the garlic on Sunday while you you unpack your groceries and enjoy these heart-healthy, rustic potatoes for the holiday or any night of the week.
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Cut the potatoes into hearty, equal-sized chunks.
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Place them into a medium-sized pot and cover with enough water to come about an inch above the potatoes.
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Bring to a boil over high heat. Allow the potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
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Drain water from potatoes and put the potatoes back into the warm pot.
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Add olive oil, roasted garlic cloves, salt and pepper.
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Mash potatoes with a potato masher (or the back of a fork) until you have a nice, hearty, rustic mash.
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Taste and adjust seasonings. Enjoy!
Tips For Making Mashed Potatoes:
- Mash the potatoes using a potato masher or the back of a large fork. I like a rustic, chunkier mashed potatoes, but if you like smooth mashed potatoes try using an electric mixer. I do not recommend using a food processor. You will end up with potatoes that have an unpleasant, gummy texture.
- Try to cut the potatoes into similar-sized pieces for more even cooking.
- Make these mashed potatoes up to 3 days ahead of time. When you’re ready to eat them, reheat on the stovetop or in a covered baking dish in the oven.
- Mashed potatoes freeze well and keep for up to 2 months in an airtight freezer-safe container.
I know you all are going to adore these easy-to-make, creamy, fluffy garlic mashed potatoes. This dairy free mashed potatoes recipe is the perfect crowd pleasing side dish to serve for the holidays or any day!
More Delicious Side Dish Recipes:
- Roasted Brussels Sprouts and Grapes
- Beet Salad with Arugula and Walnuts
- Creamy Garlic Mushrooms
- Skillet Cornbread
- Healthy Cornbread Stuffing
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Dairy Free Mashed Potatoes with Roasted Garlic & Olive Oil
Ingredients
- 2 pounds potatoes, scrubbed clean (you can use Russet or Yukon Gold)
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1 head of roasted garlic
- 1 teaspoon kosher salt
- Pepper to taste
Instructions
- Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).
- Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
- Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.
- Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash. Adjust seasonings and enjoy!
Comments
Paige says
How much olive oil? Recipe says 1/4 cup, video says 1/2 cup. Thanks! 🙂
Dani says
Start with 1/4 cup and then add more as needed!!
Margaret Wishart says
I am wondering why you did not add the salt to the potatoes while they are boiling instead of after. Also, I find that Kosher salt is way more potent than table salt. To me, it looks like adding that amount of Kosher salt would make it taste way too salty. Just wondering, as I was brought up to boil potatoes with table salt and to not overdo it. Thank you. 🙂
Dani says
Hi Margaret! No real reason that I add the salt later…. it’s just how I learned to do it. As for the Kosher salt – each salt crystal is actually larger than that of table salt – so 1:1, you actually use LESS salt when adding Kosher salt. A teaspoon of table salt would be a lot more potent than a teaspoon of kosher salt. Hope that helps a bit.
John K says
Made these to go with our Thanksgiving dinner and they were fantastic! Last night I pulled out the leftovers and fried them on my flat top griddle to go with the sausages and omelets I was also making! Turned out wonderful!
Susan S says
Delicious! Loved them and can’t wait to make them for Christmas! Thanks Dani!
Dani says
So glad you enjoyed them Susan!! Thanks for taking the time to let me know.
Pedro says
I’m gonna make this, was looking for this recipe. Thanks.
Dani says
Great! Enjoy them Pedro.
June Gallo says
Made this recipe. It was the BEST!
Rachel says
LOVE love love this recipe! It’s perfect as is.
It also works well if you want to do rutabagas in place of the potatoes or half and half (just give the rutabagas more time to boil then add the potatoes). Also love the heartier rustic texture so shorter boiling time and not peeling the potatoes works really well. SO delicious. Thanks for another wonderful recipe, Dani!