Vegan olive oil mashed potatoes with garlic and cashew cream or milk, topped with salty crispy sage leaves. Extra rich and creamy, buttery but totally dairy free just the way it should be. Load up with your favorite toppings for the ultimate Thanksgiving and Christmas dinner!
How to Make the Best Olive Oil Mashed Potatoes Tips:
- To Peel or Not to Peel? It really depends on the type pf potato. I love using the Yukon gold variety and give them a quick scrub and keep the skins on. They look rustic and add nice texture and visual appeal. If using the Russets I prefer to peel those as they are thick and tough but to each his own. Your call!
- Cold Water – Always start cooking your potatoes in cold water so they get a chance to cook evenly from the inside out.
- Season the potatoes while they cook so they can absorb all the flavors. Use herbs and spices like bay leaves, thyme and a little turmeric for a beautiful golden color. Be generous with the sea salt but only add it after the potatoes come to a boil and ready to absorb everything.
- Drain – Allow your boiled potatoes to drain well and dry in their own steam. It’s important that all the water has evaporated before mashing.
- Use a Potato Ricer if available. Otherwise a hand masher or even a large fork will do the job just fine. Do not use a mixer or food processor as it will ruin the fluffy texture we are after and turn them into a gummy mess.
- Use warm cashew cream or milk added a little at the time until desired consistency is achieved. You want to keep the potatoes warm so don’t shock them with cold milk.
- The Olive Oil – Indulge with a really good extra virgin olive oil. Most days my life goes on oil-free, but during the holiday season and especially for these Thanksgiving mashed potatoes, my good cold pressed extra virgin comes out to party.
- Load them up. Today’s recipe features crispy sage leaves but you can stir in chopped up sautéed kale or mustard greens, caramelized leeks, lots of smoky tempeh bits and fresh herbs like chives and dill.
FAQ
- How to Reheat Mashed Potatoes? – I prefer reheating mashed potatoes on the stove top by adding little splashes of cashew milk until soft and fluffy again. Alternatively you can reheat them in the oven in a covered casserole dish for about 30 minutes at 350” F.
- Can You Freeze Mashed Potatoes? – Sure you can freeze them in freezer proof glass bowls and thaw out in the refrigerator before reheating. However, you’ll definitely lose some of that super fluffy and creamy texture and there’s nothing like freshly made mashed potatoes from scratch.
How to Use Leftover Mashed Potatoes
- Eat Cold
- Drizzle with Pesto
- Top with mushroom Stroganoff & creamed spinach
- Use in this Vegan Shepherd’s Pie
- Drizzle with this Shiitake Mushroom Gravy
olive oil mashed potatoes
Olive Oil Mashed Potatoes
Rich and creamy olive oil mashed potatoes with garlic and cashew cream topped with salty crispy sage. Buttery and vegan!
Servings 4 people
Calories 660kcal
Ingredients
- 3 lb golden potatoes cut into 1 inch cubes
- 1/2 cup extra virgin olive oil
- 1 cup cashew cream or milk
- 5 cloves garlic minced
- 2 leaves bay
- 1/2 tsp turmeric (optional for color)
- sea salt and black pepper to taste
- 10 sprigs fresh sage leaves only ( or 3 sprigs of rosemary)
- 1 tbsp olive oil
- Cashew Cream
- 1 cup raw cashews rinsed well
- 1.5 cups hot water
Instructions
Make the Cashew Cream:
- Rinse the cashews well then transfer to a powerful blender covered with the hot water. Allow to soak while cooking the potatoes. Once your potatoes are done process the cashew cream on high speed until smooth and creamy. Use 1 cup for the mashed potatoes and refrigerate the rest for later use. Alternatively you can use a plain store bought plant based milk of your liking.
Cook the Potatoes:
- In a large stock pot cover the potatoes with cold water. Bring to a boil, add the bay leaf, minced garlic and turmeric and season generously with a good pinch of sea salt. Cook until perfectly soft, approximately 15 minutes or so.
- Drain in a colander and allow to dry off completely in their own steam. Discard the bay leaves.
- Use a potato ricer to mash them over a large bowl or add back into the pot and mash with a hand held potato masher or large fork. Start adding some of the warm cashew cream or milk and olive oil a little bit at a time until desired consistency is achieved.
Cook the Sage:
- Heat up a cast iron skillet over medium flame with about 1 tablespoon of olive oil. Add the sage leaves and fry until golden crisp, about 25 seconds or so depending on how hot the oil is. Do not step away from the pan, take good care not to burn the sage. Transfer the fried leaves to a paper towel lined plate and sprinkle with a pinch of sea salt.
- Spoon the mashed potatoes into a serving bowl and top with the crispy sage leaves. Finish with a drizzle of olive oil and serve warm.
- Toppings Ideas: crispy onions, everything bagel seasonings, caramelized leeks, fresh scallions or your favorite fresh herbs like chives or dill.
Notes
Optional: Squeeze in a little bit of fresh lemon juice if you prefer your mashed potatoes a little tangy. Adjust seasonings to taste with salt and pepper.
Nutrition
Calories: 660kcal | Carbohydrates: 54g | Protein: 15g | Fat: 46g | Saturated Fat: 7g | Sodium: 84mg | Potassium: 1633mg | Fiber: 10g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 14mg
Environmental Information
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Why haven’t I thought of using olive oil in my mashed potatoes before ? Mind blown and the crispy sage is everything, definitely don’t skip adding it here, it’s absolutely delicious. Thanks for sharing this lovely recipe with us, I’m for sure going to present this for the holiday dinner.