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If you’re looking for the perfect mashed potato recipe, look no further! These gluten-free mashed potatoes are the ONLY recipe you’ll ever need for the most delicious, creamy and fluffy mashed potatoes. These are easy to make and always a crowd pleaser!
Why You Should Make These Gluten-Free Mashed Potatoes
Mashed potatoes might be one of my favorite foods in the entire world. That is a bold statement, but it’s true! There is nothing better than a big bowl of fluffy, cloud-like mashed taters to accompany your meatloaf, Thanksgiving turkey, or to act as a volcano filled with gravy. These actually remind me a lot of Bob Evans mashed potatoes, which I used to love getting with my grandma when I was growing up! This gluten free side dish only requires a few simple ingredients, and it couldn’t be easier to make.
Recipe Highlights
- Easy
- Requires only a few ingredients
- The leftovers are amazing
- Naturally gluten free
- Budget-friendly
- Freezable
- Great for the holidays
Ingredient Notes
Potatoes: I’ve found that Russet are the best potatoes for mashed potatoes. They create gluten free mashed potatoes that have a creamy, fluffy texture. You can, however, use any type of potato you want. I remove the skins, but you also have the option to leave them on and mash them up with everything else. I recommend cutting them into chunks vs small pieces so they absorb less water.
Half & Half: I prefer the richness of half & half, but this recipe will also work with whole milk. I also have a recipe for Dairy Free Mashed Potatoes if you are looking to include almond milk in mashed potatoes.
Butter: Salted butter is preferred here.
Spices: Salt, pepper, and garlic powder are all you need! I recommend seasoning with salt and pepper and tasting/adding more as needed as you go.
How To Make Gluten-Free Mashed Potatoes
- Add your potatoes to a large pot of water and bring it to a boil. Cook for 15 minutes or until the potatoes are fork-tender. Drain them and return them to the pot.
- Partially mash the potatoes using a potato masher.
- Add the butter, salt, pepper, and garlic powder and continue to mash.
- Add in the half & half and mash until just combined. Do NOT over mix, otherwise your potatoes will be gummy!
- Garnish with chives, if desired.
Mary’s Tips & Tricks
Don’t over mix: Try not to over-mix your potatoes or they will have a gummy consistency.
Be generous with seasonings: Add salt and pepper and taste as you go. Add more as needed!
Freezing Mashed Potatoes: Mashed potatoes will stay good in the freezer for up to 1 month. After that, they may form crystals. Put your potatoes in a freezer-safe, tightly wrapped container.
Reheating mashed potatoes: You can put the frozen mashed potatoes in a 350 degree oven for 30-45 minutes, stirring every 5-10 minutes to reheat. Alternatively, thaw overnight in the refrigerator.
Recipe FAQ’s
You may be wondering, do potatoes have gluten? The answer is no – they are completely naturally gluten free!
In terms of this recipe, yes. If you are ordering mashed potatoes from a restaurant and you have Celiac or a gluten intolerance, always ask your server or the chef if they use any flour or other thickening agents to make their mashed potatoes.
Nope! Butter is totally gluten free.
There is about 35g of carbohydrates in one cup of mashed potatoes.
All the things! What better pair than mashed potatoes with gravy, or pair it with these gluten free chicken cutlets, roasted chicken, Mississippi Chicken, or air fryer filet mignon. Or make some chili loaded mashed potatoes using this turkey chili recipe!
More Gluten Free Side Dishes
Maple Brussels Sprouts with Bacon & Pecans
Gluten Free Green Bean Casserole
Gluten-Free Mashed Potatoes
Equipment
Ingredients
- 4 lbs russet potatoes, about 8 medium potatoes, peeled and cut into chunks
- ½ cup butter, 1 stick, cut into ½ inch thick slices
- 2 tsp sea salt, + more to taste
- 1 tsp garlic powder
- ½ tsp pepper
- ¾ cup half & half, or whole milk
Instructions
- Bring a large pot of water to a boil. Add the potatoes and cook for about 15-18 minutes, until fork-tender. Drain the potatoes and add them back to the pot.
- Mash the potatoes using a potato masher.
- Add in the butter, salt, garlic powder, and pepper. Continue mashing as the butter melts.
- Slowly pour in the half & half and continue mashing until just-combined. Do not over mix them or the potatoes, or they will become gummy!
- Season with salt and pepper to taste and garnish with fresh chives, if desired. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
It is my second time making these & I love them! Just the right amount of butter and the texture is great. Usually we just buy the mash potatoes from Costco, these are way better & better for you!
I made these this week with your Mississippi Roast and they were so so good!
I want to make these for thanksgiving but I’m traveling about three hours away. Could I make them the day before, keep cold while traveling, and reheat on thanksgiving? How would you reheat to make sure they get creamy again?
Thank you!!
Hi! You could make ahead and then add in a little more cream when you get there and re-whip! The consistency shouldn’t change too much during travel though. Glad you enjoyed!