Prep 5 mins
Cook 20 mins
This is healthier recipe but still high on flavor!!! Found this in my Cuisine at Home Magazine.
Make and share this Olive Oil Mashed Potatoes recipe from Food.com.
- Boil potatoes, onion, and garlic in salted water over high heat. Cook until tender, 15 minutes. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot over medium heat, and briefly to evaporate excess moisture.
- Off heat, add oil and cayenne. Mash potatoes to desire consistency, adding reserved cooking water as needed if potatoes are too dry.
As others have said, these are a simple but tasty version of nondairy mashed potatoes. I have tried making the dish vegan using soy milk or other liquids, but it always came out awful, so I really appreciate these.
These potatoes were creamy without being oily. They had a great flavour and I didn't miss using dairy at all! I didn't have red potatoes so I used russets. The only thing I would change about this recipe is the number of servings - the 4 of us all wanted a bigger portion! Made for Almost 5 tag game. Thanks diner524! :)
These mashed potatoes were awesome. My picky dh loved them. He didn't mind the olive oil/garlic flavor and never missed the dairy products at all. These potatoes, were still creamy, light and fluffy with a little added zing from the cayenne pepper. I will be making these again often. Thank you so much for sharing your delicious recipe. :)