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Home » Meals » Side Dishes » Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

May 27, 2021Leave a Comment

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Olive Oil Mashed Potatoes ~ The flavor and texture you love of traditional mashed potatoes without butter or milk! An easy dairy-free side dish! via @thiswifecooks

Olive Oil Mashed Potatoes ~

The flavor and texture you love of traditional mashed potatoes without butter or milk!

An easy dairy-free side dish!

Close-up of red-skinned olive oil mashed potatoes

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.

Top down view of olive oil mashed potatoes in white bowl.

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

Ingredients needed for the recipe.

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.

Close-up of red-skinned olive oil mashed potatoes

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!

Spinach Mashed Potatoes

Old Bay Mashed Potatoes

Whole Grain Mustard Mashed Potatoes

Enjoy!

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Pinterest image for olive oil mashed potatoes
Olive Oil Mashed potatoes in white bowl.

Olive Oil Mashed Potatoes

The flavor and texture you love of traditional mashed potatoes without butter or milk! An easy dairy-free side dish!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, Italian
Keyword: slow cooker
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: 271kcal
Author: Holly Gray
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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.

Video

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 599mg | Potassium: 966mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Comfort Food, Side Dishes, Vegan, Vegan Thanksgiving Recipes Tagged With: side dish, slow cooker

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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