These Olive Oil and Herb Mashed Potatoes are the perfect side dish or cozy addition to your Thanksgiving meal. Light and creamy with sweet caramelized shallots, fresh herbs and fruity olive oil. No butter or cream and easily adaptable for vegan!
Ingredients in Olive Oil Mashed Potatoes
Yukon Gold Potatoes: The best variety for extra smooth and creamy mashed potatoes. Yukon Golds also have less starch than russets, so they won’t become gummy after mixing.
Olive Oil: Instead of cream and butter, olive oil gives these mashed potatoes a wonderful savory flavor and smooth texture. Plus, its super healthy! If possible, use a high quality extra virgin olive oil.
Caramelized Shallots: Sweet and jammy caramelized shallots are the perfect topping for these olive oil mashed potatoes. They’re sweet and savory with balsamic vinegars, lots of fresh herbs and garlic.
Milk: I used soy-milk to keep this recipe dairy free, but feel free to use your favorite milk. Both non-dairy alternatives and regular milk work.
Salt and Pepper: the key to tasty mashed potatoes is seasoning. Especially since there’s no butter in this recipe, don’t shy away from salt!
How to Make Olive Oil and Herb Mashed Potatoes
Start by making the caramelized shallots. Heat a couple tablespoons of olive oil in a large skillet and add the sliced shallots. It may seem like a lot, but after about 20 minutes they will greatly reduce in volume. Stir the shallots every couple minutes until they are deeply browned and caramelized.
Next, stir in the garlic and chopped herbs. I used a blend of sage, thyme and rosemary, but you can use a blend of whatever is available. Sautéing these aromatics with the shallots instead of just mixing them in with the mashed potatoes is essential to release their flavor.
While the shallots are caramelizing, get started on the potatoes. Cut the Yukon golds into small pieces and bring a large pot of salted water to a boil. Cook the potatoes, uncovered, for about 15-20 minutes until they can be easily pierced with a fork. Make sure not to boil the potatoes for too long or they will absorb too much moisture and make the mash watery.
While the potatoes are still hot, pass them through a ricer or food mill. A masher works too, but I highly recommend using a ricer for super light and fluffy mashed potatoes. Use a spatula to fold in the olive oil and warm milk. It’s important to “fold” not mix, as anything to aggressive will make the mashed potatoes gummy. Last, but maybe the most important step: season! Taste as you go and adjust salt and pepper as needed.
To serve, you can either mix the caramelized shallots in with the mashed potatoes or serve them on top. Regardless, drizzle a good amount of olive oil over the dish right before serving.
What to Serve with Olive Oil and Herb Mashed Potatoes
You can go the traditional route and serve these olive oil and herb mashed potatoes for Thanksgiving—your guests will not be disappointed! This recipe is also a great side for hearty meat dishes, like turkey, beef stew and meatloaf. For a vegetarian option, try baked beans or this balsamic lentil ragu!
More Recipes to Try:
- Butternut Squash Baked Rice with Sage Pesto
- One pot French Onion Pasta
- Tahini Honey Crisp Apple Salad
- Lemon Risotto with Herb Roasted Chickpeas