Gluten Free Mashed Potatoes
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.
Servings: 4
Calories: 405kcal
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
Storage
- 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.
Nutrition
Calories: 405kcal | Carbohydrates: 44g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1023mg | Potassium: 1109mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1804IU | Vitamin C: 57mg | Calcium: 123mg | Iron: 2mg
