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.

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.

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.

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.

More Gluten-Free Potato Recipes To Try!

• Gluten-Free Potato Bread
• Dairy-Free Cheesy Potatoes
• Roasted Sweet Potatoes
• Gluten-Free Sweet Potato Casserole

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

Peel 2.5 lbs 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 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.

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

Heat ½ cup milk and 4 tablespoons 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 with ½ teaspoon salt and ¼ teaspoon pepper to taste and serve!