Dinner, Fall, Gluten Free, Healthy

Olive Oil and Herb Mashed Potatoes

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!

Olive Oil and Herb Mashed Potatoes

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!

Caramelized shallots

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.

Olive Oil and Herb Mashed Potatoes

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!

Olive Oil and Herb Mashed Potatoes

More Recipes to Try:

Yield: 4-6 servings

Olive Oil and Herb Mashed Potatoes

Olive oil and herb mashed potatoes

These really are the best mashed potatoes, with jammy balsamic caramelized shallors, fresh herbs and olive oil. They’re creamy, rich and surprisingly good for you! Gluten free and vegan adaptable.


For the caramelized shallots

  • 2 tbsp olive oil
  • 4-5 large shallots, thinly sliced
  • 6 garlic cloves, minced
  • 1/4 cup fresh herbs (thyme, rosemary, oregano and/or sage), chopped
  • 1 tbsp balsamic vinegar

For the mashed potatoes

  • 3 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
  • 5 tbsp olive oil + more for serving
  • 1/2 cup milk of choice
  • Salt and freshly ground black pepper


For the caramelized shallots:

  1. Heat 2 tbsp olive in a large skillet over medium heat. When shimmering, add the shallots and a pinch of salt. Cook, stirring every few minutes until caramelized—about 20-25 minutes. 
  2. Stir in the herbs and garlic. Cook for another 2-3 minutes or until fragrant. Add the balsamic vinegar to deglaze the pan and remove from the heat. If the shallots seem dry, add a splash of water until they have a jammy consistency.

For the mashed potatoes:

  1. Bring a large pot of generously salted water to a boil. Add the potatoes and boil for 15-20 minutes or until fork tender. Drain and pat dry.
  2. Pass the potatoes through a ricer or food mill then use a spatula to fold in the olive oil and milk. Season with salt and pepper to taste.
  3. To serve, either top the mashed potatoes with the caramelized shallots or stir them in. Drizzle with olive oil and enjoy warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 393Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 87mgCarbohydrates: 56gFiber: 6gSugar: 7gProtein: 7g

All nutritional info is an estimation

Did you make this recipe?

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