Olive Oil Mashed Potatoes ~
The flavor and texture you love of traditional mashed potatoes without butter or milk!
An easy dairy-free side dish!
These mashed potatoes are so easy to make in the crock pot!
I love slow cooker recipes because they keep the stovetop clear and free up my time to focus on the rest of the meal.
Olive oil mashed potatoes pair well with a variety of main dishes as well as with other sides. I like these potatoes because they have a rich and lightly fruity (but not sweet) depth of flavor that doesn’t overpower other foods on the plate.
Try serving these quick and easy potatoes with Creamed Spinach or Brussels Sprouts with Toasted Bread Crumbs.
For this recipe, I used baby red potatoes simply because that’s what I had on hand but Russets or other varieties of potato will also work just fine.
The key to success with this recipe is parchment paper.
A layer of parchment paper placed over the potatoes helps to trap moisture in the pot and enures even cooking of the potatoes.
Whether you choose to leave the skins on the potatoes is really a matter of personal preference. I happen to like the convenience and pretty pop of color that comes from leaving skins on red potatoes.
Potato skins also contain a variety of vitamins and minerals, including B-category vitamins, vitamin C, potassium, and magnesium so that’s a nice perk as well.
Ingredients for Olive Oil Mashed Potatoes
You will need:
- 2 pounds potatoes, cut into 1/4″ rounds
- 1 cup water
- 1 tablespoon garlic, minced
- 1 teaspoon salt + additional as needed, to taste
- Olive oil cooking spray
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- ground black pepper, to taste
Special Equipment Needed
You will need a 4- to 7-quart slow cooker for this recipe. I used a 6-quart unit.
How to Make Olive Oil Mashed Potatoes
STEP ONE: Into a 4- to 6-quart slow cooker, combine the sliced potatoes, water, garlic, and salt.
STEP TWO: Lightly spray the top layer of potatoes with the olive oil cooking spray.
STEP THREE: Press a sheet of parchment paper firmly onto the potatoes to cover them completely, folding down or tucking the edges as needed.
STEP FOUR: Cover and cook until potatoes are tender, 5-6 hours on low or 3-4 hours on high. When the potatoes are done, discard the parchment paper.
STEP FIVE: Use a potato masher to mash the potatoes to your desired consistency.
STEP SIX: Fold in the olive oil and lemon juice.
STEP SEVEN: Season with salt and ground black pepper, to taste then serve warm.
Quick Tip For Success
Don’t skip the parchment paper!
A layer of parchment paper placed over the potatoes in the slow cooker creates a shield that helps to trap moisture in the pot and ensures even cooking of the potatoes.
FAQ
Can these mashed potatoes be made ahead of time?
Yes! If you are not quite ready to serve when the potatoes are done, they can be kept on warm in the slow cooker for up to 2 hours.
More Mashed Potato Recipes!
Whole Grain Mustard Mashed Potatoes
Enjoy!
Olive Oil Mashed Potatoes
Ingredients
- 2 pounds potatoes cut into 1/4″ rounds
- 1 cup water
- 1 tablespoon garlic minced
- 1 teaspoon salt + additional as needed to taste
- Olive oil cooking spray
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- ground black pepper to taste
Instructions
- Into a 4- to 6-quart slow cooker, combine the sliced potatoes, water, garlic, and salt.
- Lightly spray the top layer of potatoes with the olive oil cooking spray.
- Press a sheet of parchment paper firmly onto the potatoes to cover them completely, folding down or tucking the edges as needed.
- Cover and cook until potatoes are tender, 5-6 hours on low or 3-4 hours on high. When the potatoes are done, discard the parchment paper.
- Use a potato masher to mash the potatoes to your desired consistency.
- Fold in the olive oil and lemon juice.
- Season with salt and ground black pepper, to taste then serve warm.
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