Gluten-Free Mashed Potatoes Recipe

5 from 2 votes

This gluten-free mashed potatoes recipe is the BEST way to make silky smooth and buttery potatoes every time! Dairy-free and vegan options.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: gluten free mashed potatoes, mashed potatoes

Servings: servings

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

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!

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!"