Gluten-Free Mashed Potatoes

5 from 2 votes
Jump to RecipePin Recipe

This post may contain affiliate links. To learn more check my disclosure page.

In my opinion, nothing quite says “comfort food” like a big bowl of these gluten-free mashed potatoes! They’re silky smooth, buttery, and my family’s favorite side dish BY FAR. And because I don’t add any gluten-containing ingredients, this recipe is naturally gluten-free (and I’ve even included a dairy-free and vegan option!). Follow my easy method, and I promise you’ll make the best mashed potatoes every time.

Overhead view of gluten-free mashed potatoes in a bowl.

Gluten-Free Mashed Potatoes Recipe

I know this recipe might seem simple, but a surprising amount of technique goes into achieving perfect gluten-free mashed potatoes. I use a starchy potato, like Russet, and then mash them with butter, whole milk, salt, and pepper. However, my secret weapon is using a hand mixer(!) to get a completely smooth and lump-free consistency. I always serve this side over the holidays, but they’re simple enough for a weeknight dinner, too. If you love this recipe, then I think you’ll also love our gluten-free scalloped potatoes!

Ingredients

  • Russet Potatoes: These are my favorite potato variety for this recipe because they’re starchy and create the creamiest consistency when mashed. Yukon gold would be my second choice. I highly recommend using a starchy potato rather than a waxy one.
  • Salt & Pepper: I salt the water the potatoes boil in and also season them with salt and pepper before serving. I think it really makes a difference in flavor.
  • Butter: What isn’t better with butter? It adds a rich, silky texture and a ton of flavor. I like Smart Balance butter for a dairy-free or vegan option. If you use salted butter, you might need to adjust the amount of salt used for seasoning.
  • Whole Milk: You can use any kind of milk you’d like—whole, 2%, or even unsweetened almond milk for a dairy-free option.
Ingredients for gluten-free mashed potatoes.

Tips and Suggestions

  • I cut my potatoes into 1-inch pieces rather than a smaller dice. Larger pieces absorb less water, which makes for a creamier mash.
  • Boil until the potatoes are soft enough to pierce with a fork, but don’t completely fall apart. Overboiling can make your finished dish watery, so keep an eye on them!
  • Don’t overwork the potatoes. Once they’re mashed, stop mixing. Overworking can create gummy or gluey potatoes.
  • I highly recommend mashing the potatoes while they’re still hot. I actually use a hand mixer (it whips out any lumps!), but you can also use a potato masher or ricer.
  • Peel your potatoes for a smoother consistency. This is especially important when using Russet potatoes, as the skin is quite thick.
  • Rinse your potatoes twice to remove excess starch! I rinse them after dicing and again after boiling. This is one of my top tips for avoiding gluey potatoes.

Are Mashed Potatoes Gluten-Free?

Potatoes are naturally gluten-free, meaning most homemade mashed potatoes are gluten-free. However, store-bought ready-to-eat options, instant potatoes, and anything served at a restaurant may contain additional gluten-containing ingredients (often for flavor or thickening). I always recommend checking the label and, if dining out, asking the server about gluten-free options.

Side view of gluten-free mashed potatoes in a bowl with a spoon.

Variations to Try

These homemade gluten-free mashed potatoes are incredibly easy to customize! I often mix in chives and grated parmesan cheese for a simple yet flavorful twist. Shredded cheddar cheese and minced garlic also add a nice kick of flavor. For a loaded option, I add chopped bacon, shredded cheddar cheese, sour cream, and chopped green onions.

Serving Suggestions

These easy gluten-free mashed potatoes are a classic side dish for a reason. I personally love them with gluten-free meatloaf and green beans. But for a Southern comfort food-style meal, try serving them with gluten-free fried chicken and collard greens! And, of course, Thanksgiving dinner wouldn’t be complete without a generous helping of mash alongside the turkey and gluten-free gravy.

Storage and Reheating Instructions

I prefer serving these potatoes immediately after making them, but leftovers can be stored in an airtight container in the fridge for 3-4 days. They also freeze very well in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator before reheating in the microwave or on the stove. I usually add a little milk or broth when reheating to help keep them creamy.

Overhead view of gluten-free mashed potatoes in a bowl with a spoon.

More Gluten-Free Potato Recipes To Try!

5 from 2 votes

Gluten-Free Mashed Potatoes Recipe

Servings: 5 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Overhead view of gluten-free mashed potatoes in a bowl.
This gluten-free mashed potatoes recipe is the BEST way to make silky smooth and buttery potatoes every time! Dairy-free and vegan options.

Ingredients 

  • 2.5 lbs. russet potatoes
  • water, for boiling
  • ½ teaspoon salt, to season the boiling water
  • ½ cup whole milk, for dairy-free/vegan, use unsweetened almond milk or your favorite plant milk.
  • 4 tablespoons butter, for dairy-free/vegan, use Smart Balance or your favorite dairy-free or vegan butter.
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions 

  • Peel the potatoes and cut them into smaller pieces, around 1-inch cubes.
  • Rinse well with cold water to remove excess starch.
  • Place the potatoes in a pot and add fresh cold water to cover them up. Add salt in the water.
  • Bring the water to a boil, and boil until tender. This can take 6-20 minutes, depending on the type of potatoes and the size of the pieces. The pieces should be soft but not too mushy.
  • Drain the potatoes in a colander and rinse quickly with warm water, to once again remove excess starch.
  • Heat the milk and the butter in the pot used for boiling the potatoes. Once the butter has melted, add the potatoes back in the pot and turn off the stove.
  • For extra smooth and fluffy potatoes, use a hand mixer to whip the potatoes. Season your with salt and pepper to taste and serve!

Notes

  • Dairy-Free/Vegan Option: I like unsweetened almond milk and Smart Balance butter. You can use your favorite dairy-free/vegan milk or butter.
  • To Store: Keep refrigerated in an airtight container for 3-4 days.
  • To Freeze: Let cool and store in a freezer-safe container for up to 2 months. Thaw the frozen mashed potatoes overnight in the refrigerator.
  • To Reheat: Warm in the microwave or on the stove top. Add a little more milk if they start to dry out.
  • Mama says, “Check all of your labels!”

Nutrition

Serving: 1servingCalories: 274kcalCarbohydrates: 42gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 325mgPotassium: 986mgFiber: 3gSugar: 3gVitamin A: 322IUVitamin C: 13mgCalcium: 63mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Mashed Potatoes Step-by-Step

Peeled and cubed potatoes in a bowl.

Peel 2.5 lbs potatoes and cut them into smaller pieces, around 1-inch cubes. Rinse well with cold water to remove excess starch.

Cubes of potato covered in water in a pan.

Place the potatoes in a pot and add fresh cold water to cover them up. Add ½ teaspoon salt in the water. Bring the water to a boil, and boil until tender. This can take 6-20 minutes, depending on the type of potatoes and the size of the pieces. The pieces should be soft but not too mushy.

Boiled potato cubes in a bowl.

Drain the potatoes in a colander and rinse quickly with warm water, to once again remove excess starch.

Melted butter and milk in a pan.

Heat ½ cup milk and 4 tablespoons butter in the pot used for boiling the potatoes.

Gluten-free mashed potatoes in a pan.

Once the butter has melted, add the potatoes back in the pot and turn off the stove. For extra smooth and fluffy potatoes, use a hand mixer to whip the potatoes.

Gluten-free mashed potatoes seasoned with pepper in a bowl.

Season with ½ teaspoon salt and ¼ teaspoon pepper to taste and serve!

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

You Might Also Like:

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. I followed the directions and used plant butter and unsweetened almond milk. Mine turned out bland and didn’t have a good taste to it. Any suggestions on how to improve the flavor?

    1. Hi Sandy, we recommend trying a salted plant-based butter for additional flavor. Almond milk has a distinctively nutty flavor that some people find unpleasant in mashed potatoes, so if you’re not a fan, we recommend trying soy milk instead.

  2. Love the tip about heating the butter and milk, I had never done that before! The mashed potatoes turned out creamy and delicious! Thank you!