This gluten free mashed potatoes recipe is the classic rich and creamy dinner and holiday side that everyone can enjoy. Ready in just 30 minutes and made with a handful of ingredients, these rich, garlic-infused potatoes are always a hit.
I love potatoes. They're a classic vegetable full of vitamins and minerals, and they pair well with just about all dinner ideas, especially creamy dishes like this Marry Me chicken. Honestly, they make everything better. But if you're gluten-free, you have to be careful with store-bought potato products.
For so many people out there, store-bought mashed potato packs are a quick and easy way to make mashed potatoes for dinner, but for people with Celiac disease like me, they're a recipe for disaster. Most of these potatoes are made with ingredients containing gluten, so to be on the safe side, I always make my own.
Homemade mashed potatoes always taste better, anyway, and they're the perfect side for everything from beef to chicken recipes like these baked lemon pepper chicken drumsticks and even seafood.
Why You'll Love These Homemade Mashed Potatoes
- Limited Ingredients: You'll only need six simple ingredients to make these delicious mashed potatoes.
- Easy: This recipe requires only a few simple steps and takes approximately 30 minutes to prepare.
- Versatile: Mashed potatoes are the perfect side for almost any main course, from weeknight dinners to holiday feasts with recipes like this rosemary turkey.
- Customizable: It's easy to tweak this recipe with different flavors and textures to make it your own.
- Great for Meal Prep: These mashed potatoes are freezer-friendly, making them perfect for meal prepping.
Jump to:
Ingredients
Costabile roasted garlic olive oil gives these potatoes a deep garlic flavor and silky texture. Use Code: 15GOLDENGK for 15% off.
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Potatoes: I prefer Yukon Gold potatoes, but russet potatoes are also a classic spud for mashed potatoes.
- Dairy Free: Use almond milk and plant butter to make a dairy-free version of these mashed potatoes.
- Cheesy: Add cheddar cheese for cheesy garlic mashed potatoes.
- Garlic Olive Oil: If you don't have garlic olive oil, simply add a few garlic cloves or garlic powder to the water.
- Herbs: You can use your favorite herbs to create a variety of flavorful variations. The neutral flavor of the potatoes and the buttery creaminess work well with almost anything. Have fun and get creative!
- Extra Rich: For super rich potatoes, use whole milk or cream.
- Smashed Potatoes: Leave the skin on the potatoes for a delicious smashed potato recipe.
How to Make Gluten Free Mashed Potatoes
Boil the potatoes in water and garlic olive oil in a large pot until tender. Then, mash them with butter. Add warm milk and seasonings and whip with a hand mixer until creamy.
Enjoy with gravy and your favorite mains!
Expert Tips
- Use Yukon Gold or russet potatoes. They have the perfect starch-to-moisture ratio to create rich, creamy mashed potatoes.
- It's best to cut your potatoes into large chunks for boiling. This helps ensure they don't absorb excess water while they cook.
- For the richest, most flavorful potatoes, boil them with the skin on first. Then, peel and mash them. This ensures the least amount of water absorption possible.
- I recommend heavy cream for the silkiest, most luxurious mashed potatoes.
- Be sure you boil the potatoes until they're fork-tender, not mushy. Boiling them for too long causes them to release excessive gelled starch, making them gummy.
- Mashing the potatoes with a potato masher first makes it so much easier to get the potatoes nice and creamy with the hand mixer.
- Microwaving the milk helps keep the potatoes hot. Cold milk will cool them down dramatically while you whip them.
- Don't be shy with the seasoning! Potatoes have a mild, neutral flavor. They really just give texture to the flavors you use.
Gluten Free Mashed Potatoes FAQ
Potatoes are naturally gluten free, so homemade mashed potatoes made with simple ingredients like butter and milk are gluten-free.
While some brands offer gluten-free versions, the majority of boxed mashed potatoes are not gluten-free. They often contain thickening agents and other ingredients that contain gluten.
Overworking mashed potatoes can cause them to release too much starch, resulting in a gummy texture. Overcooking the potatoes can also make them gummy because the potatoes will release gelled starch from their cells. Finally, using waxy potatoes, such as white or red potatoes, will result in gummy mashed potatoes.
More Delicious Gluten Free Sides
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📖 Recipe
Gluten Free Mashed Potatoes
Equipment
- Liquid measuring cup
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tablespoon garlic olive oil
- 5 tablespoon butter
- 1 cup milk
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoon dried chives
Instructions
- Wash and peel the potatoes. Then, dice them into uniform cubes.
- Add the potatoes to a large pot of cold water. Then, add the garlic olive oil and bring to a boil. Boil for 15 to 20 minutes until the potatoes are fork-tender. Drain.
- Place the potatoes back into the pot, add the butter, and mash them down with a potato masher.
- Microwave the milk for 25 seconds and add the seasonings to it. Then, pour the milk over the smashed potatoes.
- Whip the potatoes with a hand mixer on medium-high speed until creamy, being careful not to overmix. Serve topped with more butter, and enjoy.
Notes
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to 2 months in an airtight, freezer-safe container.
- Microwave individual portions at 30-second intervals until warmed through.
- Use Yukon Gold or russet potatoes. They have the perfect starch-to-moisture ratio to create rich, creamy mashed potatoes.
- It's best to cut your potatoes into large chunks for boiling. This helps ensure they don't absorb excess water while they cook.
- For the richest, most flavorful potatoes, boil them with the skin on first. Then, peel and mash them. This ensures the least amount of water absorption possible.
- I recommend heavy cream for the silkiest, most luxurious mashed potatoes.
- Be sure you boil the potatoes until they're fork-tender, not mushy. Boiling them for too long causes them to release excessive gelled starch, making them gummy.
- Mashing the potatoes with a potato masher first makes it so much easier to get the potatoes nice and creamy with the hand mixer.
- Microwaving the milk helps keep the potatoes hot. Cold milk will cool them down dramatically while you whip them.
- Don't be shy with the seasoning! Potatoes have a mild, neutral flavor. They really just give texture to the flavors you use.
Krystle says
The garlic oil really takes these over the top. My go to recipe
Criss says
These gluten-free mashed potatoes are creamy, fluffy, and the perfect side for any meal!
Swathi says
Gluten-Free Mashed potatoes is delicious, I have made it two times already.
Leslie says
I love these mashed potatoes! The garlic olive oil gives a nice flavor and I enjoyed how easy this was to make as well!
Liz says
So easy to make, plus they were creamy and delicious. Using garlic flavored oil was such a nice shortcut to getting that lovely garlic flavor.
NKendrick says
Right?! Thanks for sharing Liz!
Anonymous says
This worked exactly as written, thanks!