These creamy and delicious Italian Olive Oil Mashed Potatoes without milk or butter use only 5 ingredients and are super easy to make! With about 25 minutes of hands-on time, you can make this healthier version of mashed potatoes on weeknights or for holidays.
We love that they are super creamy in texture, naturally dairy-free, and pair perfectly with a variety of simple dinners.
While this easy recipe can be enjoyed anytime, we enjoy it most when paired with a simple main to let the luscious mashed potato flavors shine! If you're looking for the classic American version, check out our also popular Dairy-Free Mashed Potatoes recipe.
Some of our favorite Italian pairings include a simple steak, Dairy Free Shrimp Scampi, Italian Sautéed Peppers and Onions, or our 3-Step Easy Chicken Cacciatore in the Instant Pot.
For dessert, be sure to check out our super easy Thick Italian Hot Chocolate or Impossibly Authentic Dairy Free Tiramisu for an Italian themed meal!
Jump to:
Allergy-Friendly
While I usually list allergy-friendly substitutions that we tried in our own kitchen, this recipe doesn't need any!
Italian Mashed Potatoes are naturally gluten-free, dairy-free, vegan, and free of the top 9 allergens.
Ingredient Notes
Only clean, simple, whole food ingredients are used in this recipe, in true Italian style!
- Gold Potatoes - Because there are so few ingredients in this recipe, the quality of those ingredients matters. Yukon Gold potatoes are most similar to those used for mashed potatoes in Italy and have excellent flavor and texture. If you can't find Yukon Gold, other gold fleshed potato varieties will do. While still delicious, you will not get the same results with russet potatoes.
- Garlic - While you could substitute garlic powder, I definitely recommend whole garlic cloves boiled with the potatoes as listed in the instructions. If you can't have garlic, add sliced green onions to the pot to steam after draining the water from the potatoes. Then follow the instructions as listed.
- Salt - Most of the salt needed for flavor will be added back into the recipe through the reserved potato water. You can add any extra to taste at the end, and I really enjoy a sprinkle of flaky Maldon salt at the end to make it feel extra special.
See the recipe card for complete details on ingredients and quantities.
Step-by-Step Instructions
A 3-step recipe with significant hands-free time is perfect for any day of the week!
Step 1. Boil the potatoes and garlic: Peel the potatoes and halve lengthwise. Place them and the peeled garlic cloves in a large pot and fill with water until the potatoes are nearly covered. Cover snugly with a lid and bring the pot to a boil on the stove.
Add 1 tablespoon of salt once the water boils (just like you would with pasta water). Reduce heat and adjust the lid to maintain a low boil for 10-15 minutes, or until potatoes easily pierced with a fork but not too soft.
Step 2. Turn off the heat and drain the water, saving 1 cup of potato water to use later. Cover the pot and allow the potatoes and garlic to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
They should be very tender but not mushy when finished cooking.
Step 3. Begin mashing the potatoes and garlic with a potato masher or forks. Then add olive oil, black pepper, and the reserved potato water in increments until you reach your desired texture (I usually use nearly all of it). Add additional salt and pepper to taste and serve warm.
Hint: Simple Italian recipes typically require no special equipment. In this case, however, I find a potato masher makes the texture creamier and saves your hand strength.
Without a potato masher, you can use regular dinner or serving forks. Just make sure to add some of the reserved potato water before mashing to make it a little easier.
Chef's tips
- When you reach the mashing step, start with ½ cup of the reserved pasta water to make mashing easier. Then add more reserved water in increments, mixing thoroughly between, until you get your desired consistency.
- Invest in a simple potato masher. This will save your hands and cut down on time!
- Always use gold fleshed potatoes for the first time you make this recipe. That way you have a benchmark for quality when you start branching out to other potato varieties.
Recipe FAQs
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days.
This mashed potato recipe tastes great when reheated so you can definitely make them a day or two in advance. Store in an airtight container in the refrigerator. Then reheat in the microwave or in a heat-safe bowl placed over simmering water. Make sure to stir the mashed potatoes well with either method for even reheating and a fresh taste.
As the potatoes cook, they absorb water. When the water is salted, the potatoes absorb salt too. This helps to season the potatoes evenly and is more effective than adding salt at the end since the salt is embedded in the potato flesh.
Other Related Italian Recipes
Looking for other Italian recipes like this? Try these:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like it, consider a comment in the field further down. Thank you!
PrintItalian Olive Oil Mashed Potatoes
This Italian Olive Oil Mashed Potatoes recipe is made with only 5 ingredients and no milk or butter! The result is a creamy healthy mashed potato recipe that is full of flavor and super simple to make.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Sides, Holiday
- Method: Stove
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 2 pounds Yukon Gold potatoes or similar gold potato variety
- 6 cloves garlic
- ⅓ cup extra virgin olive oil
- ¼ teaspoon black pepper, plus more to taste
- 1 tablespoon salt for boiling the potatoes, plus more to taste
Instructions
- Boil the potatoes and garlic: Peel the potatoes and halve lengthwise. Place them and the peeled garlic cloves in a large pot and fill with water until the potatoes are nearly covered. Cover snugly with a lid and bring the pot to a boil on the stove. Add 1 tablespoon of salt once the water boils (just like you would with pasta water). Reduce heat and adjust lid to maintain a low boil for 10-15 minutes, or until potatoes are fork tender but not too soft.
- Allow to cook evenly: Turn off the heat and drain the water, saving 1 cup of potato water to use later. Cover the pot and allow the potatoes and garlic to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
- Mash it all together: Begin mashing the potatoes and garlic with a potato masher or forks. Then add olive oil, black pepper, and the reserved potato water in increments until you reach your desired texture (I usually use nearly all of it). Add additional salt and pepper to taste and serve warm.
Notes
Potatoes: Because there are so few ingredients in this recipe, the quality of those ingredients matters. Yukon Gold potatoes are most similar to those used for mashed potatoes in Italy and have excellent flavor and texture. If you can't find Yukon Gold, other gold fleshed potato varieties will do. While still delicious, you will not get the same results with russet potatoes.
Salt: Most of the salt needed for flavor will be added back into the recipe through the reserved potato water. You can add any extra to taste at the end, and I really enjoy a sprinkle of flaky Maldon salt at the end to make it feel extra special.
Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or by placing a heat-safe bowl over simmering water. Mix thoroughly for even heating.
Keywords: olive oil mashed potatoes, Italian mashed potatoes, mashed potatoes no milk, mashed potatoes no butter
Anna
Literally blown away by this recipe! If you’re thinking about it, just try it. It’s so easy and so delicious and healthy too. Amazing!
★★★★★
Brittany G.
I am blown away by how simple this recipe is! Somehow, without milk, butter, or seasonings you get the perfect mashed potato. I think this is our new favorite recipe!
★★★★★
Jamie
I'm so glad you love it Brittany! It really is a wonder 🙂