These gluten-free mashed potatoes are the classic dinner and holiday side that everyone can enjoy. Made with just a handful of ingredients but still loaded with flavor, these will be a hit with all your friends and family.
I love potatoes. They're a classic vegetable full of vitamins and minerals, and they pair well with just about everything. Honestly, they just 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. They taste better, anyway, and they're not hard to make!
Jump to:
- Why You'll Love These Homemade Mashed Potatoes
- Ingredients
- Flavor Variations
- How to Make Gluten-Free Mashed Potatoes
- Hint
- Storage
- What to Serve with These Easy Mashed Potatoes
- Tips for the Best Dairy and Gluten-Free Mashed Potatoes
- More Delicious Potato Recipes
- Frequently Asked Questions
- Related
- 📖 Recipe
- 💬 Comments
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 only takes a few simple steps and about 30 minutes to make.
- Versatile: Mashed potatoes are the perfect side for almost any main course, from weeknight dinners to holiday feasts.
- Great for Meal Prep: These mashed potatoes are freezer-friendly, making them perfect for meal prepping.
Ingredients
- Yukon Gold Potatoes: Yukon Gold potatoes have a rich flavor and the perfect texture for rich, creamy mashed potatoes.
- Roasted Garlic Olive Oil: Costabile roasted garlic olive oil gives these potatoes a deep garlic flavor and silky texture. Use Code: 15GOLDENGK for 15% off.
- Butter and Milk: Butter and milk give the mashed potatoes a rich, buttery flavor and classic, creamy texture.
- Dried Chives: Dried chives and a subtle, oniony flavor that works well with the garlic in the potatoes.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Potatoes: I prefer Yukon Gold, but russet potatoes are also a classic spud for mashed potatoes.
- Dairy-Free: Use plant milk and 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 to the water.
- Smashed Potatoes: Leave the skin on the potatoes for a delicious smashed potato recipe.
How to Make Gluten-Free Mashed Potatoes
1: Wash and peel the potatoes, then dice them into uniform cubes.
2: Place the potatoes in a pot of cold, salted water and add the garlic olive oil. Then, bring the water to a boil and cook for 15 to 20 minutes until the potatoes are fork-tender.
3: Drain the potatoes, then place them back into the pot and add the butter.
4: Use a potato masher to mash the potatoes to your desired consistency.
5: Heat the milk in the microwave for 25 seconds, and add the seasonings to it. Then, add the seasoned milk to the potatoes and mix with an electric mixer at high speed until creamy.
6: Serve with additional melted butter, and enjoy!
Hint
Mashing the potatoes with a potato masher first makes it so much easier to get the potatoes nice and creamy with the hand mixer.
Storage
Refrigerate these mashed potatoes for up to 5 days in an air-tight container. For longer storage, freeze them for up to 2 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
To reheat the potatoes, defrost them overnight in the refrigerator if frozen. Then, microwave individual portions at 30-second intervals, stirring between each interval until heated through.
What to Serve with These Easy Mashed Potatoes
The rich, buttery flavor of these mashed potatoes makes them the perfect side for a variety of dishes. They're especially good with dinners like chicken and peppers, air fryer pork chops, or air fryer honey garlic chicken with a vegetable side like asparagus.
Tips for the Best Dairy and Gluten-Free Mashed Potatoes
- Use Yukon Gold or russet potatoes. They have the perfect starch-to-moisture ratio to create rich, creamy mashed potatoes.
- Be sure you boil the potatoes until they're fork-tender, not mushy. Boiling them too long causes them to release too much gelled starch and makes them gummy.
- Microwaving the milk helps keep the potatoes hot. Cold milk will cool them down dramatically while you whip them.
More Delicious Potato Recipes
Frequently Asked Questions
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, which can make them gummy. Overcooking the potatoes can also make them gummy because the potatoes will release gelled starch from their cells. Finally, using waxy potatoes like white or red potatoes will make for gummy mashed potatoes.
Related
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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.
Anonymous says
This worked exactly as written, thanks!