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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.

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Jeri Roth Lande March 29, 2012

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! :)

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Nif September 21, 2011

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. :)

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Baby Kato March 16, 2010

Oh, Diner, thank you for posting this! I was admittedly skeptical that this dish would be as good as my usual mashed potatoes, but I'm tossing away my sour cream and cheese mashed potato recipe now! This is SO good, I'm going to suggest we have this as our "mashies" for Christmas dinner ! I left the skins on the red potatoes (how pretty!), and only needed about 1/2 cup of the potato water. Awesome recipe, Diner - thanks again! Made for 1-2-3 Hits.

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Katzen December 06, 2009

This is a great potato dish. Using olive oil gives it a different taste from my usual mashed potatoes. And the onions and garlic go so well with it.

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*Bellinda* July 23, 2009

These are great! I used my favorite potatoes, tiny Yukon Golds. The olive oil does add fat but it a small amount of a heart healthy fat ( I used perhaps a tsp for my single serving). The onion, oil and garlic add so much flavor that butter isn't missed at all. I'll be making these again :D.

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Annacia February 15, 2009
Olive Oil Mashed Potatoes