Mashed Potatoes without Milk

Creamy and delicious mashed potatoes made with olive oil instead of milk.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 298kcal

Cost 13.50

2 pounds Yellow (or Yukon) potatoes, peeled and cut into 1" chunks
½ teaspoon salt
½ teaspoon garlic powder
2-4 teaspoons steak seasoning (I use Montreal Steak Seasoning for this recipe) adjust the amount of seasoning to suit your taste preference.
¼ teaspoon dried thyme
¼ cup extra virgin olive oil may add an additional 1-3 tablespoons if potatoes seem dry

Place potatoes into a pot and cover with water. Add salt. Bring to a boil over high heat, then reduce heat and simmer about 10 minutes or until potatoes are tender enough to mash with a fork.
Drain the potatoes in a colander then return them to the pot.
Add all the seasonings and olive oil, then mash and blend. You can use a potato masher or use an electric mixer (an electric mixer will give you smoother potatoes. Mix for up to 1 minute).
Taste the potatoes and add additional steak seasoning, if desired. Add additional olive oil (1 tablespoon at a time) if the potatoes seem dry. Continue to blend the potatoes and seasonings to get to the right taste and consistency for your preference.

Place leftovers in an airtight container in the refrigerator for 3 days.

If you don't want to use the steak seasoning, use salt and pepper instead. Start out with a small amount, and add more salt and pepper, if necessary.

Recipe cost is based on store brands as of October 2022.