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Garlic Mashed Potatoes Recipe


Garlic Mashed Potatoes

Garlic Mashed Potatoes With Olive Oil

Photo and Recipe: Diana Rattray
It's surprising how creamy and delicious these mashed potatoes are, because they're actually dairy free. They're made with olive oil instead of butter, and get plenty of flavor from the garlic and seasonings. If you do need to thin them a bit more, use a little milk, or use a vegetable broth or chicken broth. These potatoes are easy to prepare and taste great! I love the texture of the unpeeled red skinned potatoes, but feel free to use another variety of potato.

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4 to 6


  • 2 1/2 pounds red-skinned potatoes
  • 5 large cloves garlic, peeled
  • 4 to 5 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • milk, chicken broth, or vegetable broth, optional


Scrub the potatoes, cut away any blemishes or eyes, and cut into 2-inch chunks. Put in a large saucepan and cover with water. Peel the garlic pieces and cut each in half. Add to the potatoes. Bring the potatoes and garlic to a boil. Cover and boil gently over medium-low heat until the potatoes are fork tender, about 15 to 20 minutes. Drain the potatoes.

Transfer the drained potatoes to a large bowl. Mash the potatoes and garlic with the olive oil. Add salt and pepper, as desired.

If needed, thin with a little milk, chicken broth, or vegetable broth. Serve hot.

Makes about 4 to 6 servings.

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