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An easy recipe for gluten-free mashed potatoes. Homemade creamy and fluffy mashed potatoes are easy to make and are perfect as a side dish for any meal!
Gluten-Free Mashed Potatoes
Mashed potatoes are delicious, easy to make, and naturally gluten-free. They are perfect as a side dish to be served with my Gluten-Free Meatloaf or Gluten-Free Fried Chicken.
I am sharing all of my tips to make the best gluten-free mashed potatoes every time! Your family will love these homemade creamy mashed potatoes.
The recipe also includes a dairy-free and vegan option. It only takes a few simple ingredients to make these mashed potatoes. You can see just how easy the gluten-free mashed potatoes are to make in the detailed recipe step photos.
Ingredients in Gluten-Free Mashed Potatoes
- Potatoes: Make sure to use starchy potatoes such as russet or Yukon gold. Using waxy potatoes may result in too dense or gluey mashed potatoes.
- Salt: Helps balance and enhance the flavors, used both in the boiling water and as seasoning.
- Butter: Adds richness to the taste and smoothness to the texture.
- Whole milk: Adds flavor and creaminess. Make sure to use milk with enough fat for the best result.
- Pepper: For seasoning purposes only.
How To Make Gluten-Free Mashed Potatoes
- Peel the potatoes and cut them into smaller pieces, about 1-inch cubes. (photo 1 & 2)
- Rinse the diced potatoes well with cold water to remove excess starch.
- Place the potatoes in a large pot and add fresh cold water to cover them up. Add the salt to the water.
- Bring the water to a boil, and boil until the potatoes are tender. This can take anything from 6-20 min depending on the type of your potatoes and the size of your pieces. The pieces should be soft, but not too mushy. You can check the tenderness of the potatoes by piercing the potato with a fork. (photo 3)
- 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. Stirring to combine. Once the butter has melted, add the potatoes back into the pot and turn off the stove. (photo 4)
- For extra smooth and fluffy mashed potatoes, use a hand mixer to whip the potatoes. (photo 5)
- Season your mashed potatoes with salt and pepper to taste. (photo 6)
- Serve right away.
- Store leftovers in an airtight container in the refrigerator.
- Leftovers can be reheated in the microwave, stovetop, or oven. I often add a bit more milk to the mashed potatoes when reheating them, to make them soft and moist again.
What Potatoes Are The Best For Making Mashed Potatoes?
I used Russet potatoes, as I like them the best. Other popular potato types to use in mashed potatoes are Yukon gold potatoes.
Can I Freeze Mashed Potatoes?
Mashed potatoes can easily be frozen and reheated. Make sure to let the mashed potatoes cool down before adding them into an airtight container and freezing them. Store in the freezer for up to 2 months. Thaw the frozen mashed potatoes overnight in the refrigerator.
How To Reheat Mashed Potatoes
Mashed potatoes can be reheated on the stove, in the microwave, or in the oven. You might want to add a bit more milk while heating, to make sure the mashed potatoes are nice and smooth when serving them.
Tips For Making The Best Gluten-Free Mashed Potatoes
- Use a starchy potato like russet or Yukon gold potatoes.
- Cut the potatoes into larger 1-inch pieces, rather than smaller diced potatoes. The larger potato pieces absorb less water when boiling. That helps keep the rich potato flavor from getting watered down.
- Mash the potatoes while they are hot. You can use a hand potato masher, but a hand mixer will create a smoother texture.
- Make sure to taste the mashed potatoes before adding additional seasoning like salt and pepper. You can always add more, but you can’t take the extra back.
- To make rustic mashed potatoes, do not peel the potatoes before cubing. Just make sure to wash the potatoes before cubing.
Recipe Variation for Gluten-Free Mashed Potatoes
The recipe can be varied in many different ways by adding extra flavors to the mashed potatoes. You can simply top the gluten-free mashed potatoes with chives or grated parmesan cheese. You can also mix in some shredded cheese or sour cream to get richer mashed potatoes. Another popular flavor is garlic mashed potatoes or loaded mashed potatoes by adding in chopped bacon, shredded cheddar cheese, sour cream, and chopped green onions.
Ingredients Substitutions For Gluten-Free Mashed Potatoes
For Dairy-Free and vegan versions: Some of my favorite dairy-free alternatives that I like to cook with are unsweetened almond milk and Smart Balance butter. But you can use your own favorite vegan butter and plant milk, be sure to check the labels that they are for sure also gluten-free.
Easy Gluten-Free Mashed Potatoes
Making homemade mashed potatoes is super easy. It only takes a few simple ingredients to make this classic and popular side dish. This naturally gluten-free side dish can also be easily made dairy-free and vegan.
More Gluten-Free Side Dish Recipes To Try!
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Gluten-Free Mashed Potatoes
Ingredients
- 2.5 lbs. russet potatoes
- ½ teaspoon salt, for boiling water
- 4 tablespoons butter, For dairy-free/vegan use Smart Balance or your favorite dairy-free or vegan butter.
- ½ cup whole milk, For dairy-free/vegan use unsweetened almond milk or your favorite plant milk.
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel the potatoes and cut them into smaller pieces, around 1-inch cubes.
- Rinse the potatoes 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 anything from 6-20 min depending on the type of your potatoes and the size of your 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 mashed potatoes, use a hand mixer to whip the potatoes Season your mashed potatoes with salt and pepper to taste.
- Serve right away.
- Store leftovers in an air-tight container.
Notes
- Make sure to use starchy potatoes, as waxy potatoes tend to make the mashed potatoes dense or gluey.
- Do not overmix your potatoes, as that too might make your mashed potatoes gluey.
- Store leftovers in an airtight container in the refrigerator.
- To freeze: Make sure to let the mashed potatoes cool down before adding them into an airtight container and freezing then. Store in the freezer for up to 2 months. Thaw the frozen mashed potatoes overnight in the refrigerator.
- To reheat: Mashed potatoes can be reheated on the stove, in the microwave or in the oven. You might want to add a bit more milk while heating, to make sure the mashed potatoes are nice and smooth when serving them.
- For dairy-free and vegan option: I like unsweetened almond milk and Smart Balance. You can use your favorite dairy-free/vegan milk or butter.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s hard to believe such a simple recipe could be so tasty. Thanks for helping me feed my family.