Vegan Olive Oil Mashed Potatoes & Gravy

Olive oil mashed potatoes are fluffy, creamy, and full of flavor. This dairy-free twist uses olive oil instead of butter, making them light yet luxurious. They're impressive enough for a holiday dinner and simple enough for weeknight meals. These mashed potatoes without dairy come together with your favorite type of potato, extra virgin olive oil, salt, pepper, and fresh parsley.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 284 kcal per serving

Ingredients

4 - russet potatoes
¼ cup - olive oil
1 tbsp - fresh parsley
1 tsp - salt
½ tsp - black pepper
2 tablespoons - olive oil
¼ cup - all-purpose flour
1 tsp - garlic powder
1 tsp - onion powder
½ tsp - dried rosemary
½ tsp - dried thyme
1 tbsp - soy sauce
2 cups - vegetable broth
1 cup - plain unsweetened almond milk
Salt and pepper

Instructions

Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes.
Drain, reserving about 1 cup of the potato water, then return potatoes to pot. Mash potatoes with a potato masher or ricer.
Add olive oil, ½ cup of the reserved water, parsley, salt, and pepper. Stir to combine, adding more reserved water, if needed to thin out mashed potatoes.
Taste and adjust seasoning, then transfer to a serving bowl.
Heat olive oil in a small saucepan then whisk in flour. Stir in garlic powder, onion powder, dried rosemary, and dried thyme.
Whisk in soy sauce, followed by veggie broth, and dairy-free milk.
Make sure everything is well incorporated then let cook until gravy thickens. If too thick for your liking, add liquid one tablespoon at a time.

Nutrition