Gluten-free Bouillon & Seasoning

Recipes: Vegan Olive Oil Mashed Potatoes by Tess Masters (Serves: 8-10)

Thanks to: Tess Masters

“Instead of using tons of cream and butter, or even vegan butter spread like Earth Balance (which IS fantastic with potatoes by the way), I prefer using a really good quality cold pressed olive oil, which adds not only a delicious flavor, but also tons of health fats. To this I add a little bit of Massel vegetable broth for extra flavor. Then you can add in any spices, herbs and natural flavorings you fancy!”

— The Blender Girl Tess Masters

Photo Credit: Trent Lanz

The Recipe

Ingredients

Method

  1. Place the chopped potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat to medium-high, and simmer for 8 to 10 minutes until tender. Drain well.
  2. Add 1 tablespoon of the olive oil to the saucepan, and over medium heat, sauté the garlic for 2 to 3 minutes until just starting to brown. Add the drained potatoes and sauté for 2 to 3 minutes until the excess water has been absorbed.
  3. Transfer the potatoes and garlic into the bowl of your stand mixer, and with the paddle attachment mix on high gradually add the olive oil and broth until mixed well, and you’ve reached your desired consistency. Season with the salt and pepper. Tweak olive oil, broth, salt and pepper to taste. (You could also mash the potatoes by hand with a potato masher or ricer.)
  4. Stir through the parsley and chives, and add more to taste.
Summary
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Recipe Name
Vegan Olive Oil Mashed Potatoes
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2.51star1star1stargraygray Based on 2 Review(s)

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