Gluten-Free Mashed Potatoes

5 from 2 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: cups

Author: Mary Smith

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

Mash while hot: Mash them while they're hot for best results. This will ensure that the butter melts and they have a creamy texture!

Potatoes: You can use any type of potato for this recipe. I've just found that Russet have the best texture when it comes to gluten free mashed potatoes.

Skin on: Feel free to add texture to the potatoes by leaving the skins on and mashing them with the potatoes.

Seasoning: I found 2 tsp salt to be just right, but feel free to adjust and taste as you go!

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.

Nutrition