This easy gluten-free mashed potatoes recipe makes fluffy, creamy, classic mashed potatoes every time. They’re special enough for holidays and easy enough for a weeknight!
With Thanksgiving dinner and the holiday season on the way, we’re brushing up on all our favorite gluten-free side dish recipes. From glazed carrots and seasoned peas to easy side salads and more, these lovely holiday side dishes add a touch of elegance and comfort to your dinner.
But don’t be fooled! Even though these sides look beautiful, they are REALLY easy to make. Take this gluten-free mashed potatoes recipe, for instance.
It doesn’t get much more classic than mashed potatoes! They’re always one of the most popular side dishes at holidays & special occasions, whether we’re serving them with Glazed Ham at Easter, a plate of roasted chicken, Gluten-Free Meatloaf, or smoky ribs, or an easy weeknight dinner.
As popular as they are, and as delicious as they taste, they really aren’t fussy at all to make! You only need 5 ingredients to get started on these gluten-free mashed potatoes…
Our Classic Gluten-Free Mashed Potatoes Recipe, At A Glance:
- Are Mashed Potatoes Gluten-Free?
- Ingredients For Gluten-Free Mashed Potatoes
- What Are The Best Potatoes For Mashed Potatoes
- How To Make Classic Mashed Potatoes, Step By Step
- Mix-Ins & Extras To Try In Mashed Potatoes
- FAQ + Tips And Tricks For The Best Gluten-Free Mashed Potatoes
- More Easy Side Dishes To Try
- RECIPE: Classic Gluten-Free Mashed Potatoes
Aren’t All Mashed Potatoes Gluten-Free?
Pretty much! The basic ingredients for traditional mashed potatoes are naturally gluten-free and safe for people with celiac disease or a gluten-free diet. (Potatoes, milk, butter, salt, and pepper are all gluten-free!) The only exceptions are if you’ve made them with a broth that contains gluten, you add spices and seasoning mixes that aren’t gluten-free, or you serve them with gravy that is not gluten-free. Let’s take a look at the ingredients for our gluten-free mashed potato recipe…
Simple Ingredients For Classic Mashed Potatoes:
- Fresh Potatoes. There are several great choices for mashed potatoes, but today I’m using Russet potatoes. Check out the next section for more delicious choices! I recommend planning for at least half a pound (8 oz.) of potatoes per person. This will allow everyone a generous serving!
- Water. You’ll need water to boil the potatoes.
- Butter. I usually use salted butter for cooking vegetables, but unsalted butter works, too!
- Half-And-Half. For the smoothest, creamiest mashed potatoes, I recommend using half & half or heavy cream. You can absolutely use whole milk, 2 % low-fat milk, or even skim milk, but the texture of the potatoes will get less rich and creamy the lower fat you go.
- Salt & Pepper. Don’t skimp on seasonings! It’s super important to add plenty of salt to mashed potatoes. Then, fresh black pepper adds a lovely finish.
What Are The Best Potatoes For Mashed Potatoes?
This is definitely a matter of personal preference, but for classic mashed potatoes, I recommend Russet potatoes. They’re light and starchy, which means they’re the best choice for a fluffy, smooth mashed potato texture.
If you like more rustic, homestyle mashed potatoes with potato skins or a few lumps here and there, red potatoes can be a great way to go! Yukon gold or gold potatoes are also a great choice. These two types of potatoes are less starchy and a touch waxier, so they won’t get as smooth as Russets, but still make for delicious mashed potatoes!
How To MAke Gluten-Free Mashed Potatoes, Step By Step:
- Prep The Potatoes. If you haven’t already, prepare the potatoes. Peel the potatoes & wash thoroughly. Cut potatoes into 1-inch cubes for even cooking.
- Prepare For Cooking. Place potatoes to a large pot and cover completely with water, so that the water level is about 1 inch above the level of the potatoes. Add a generous sprinkle of salt to the water (about 1/2 Tablespoon)
- Boil Till Tender. Bring the water to a boil over medium-high heat, then boil the potatoes for 10-12 minutes, or until the potatoes are fork-tender (easily pierced with a fork), and a potato cube easily mashes when pressed with the back of a fork.
- Drain & Dry. Place a sieve in the sink and drain the potatoes by pouring them through the strainer so only the potatoes remain and all the water drains out. Return them to the pot and let the residual heat from the pan evaporate any leftover water.
- Mash Potatoes. Add 3/4 cup warmed half-and-half and 6 Tablespoons butter, along with 1 teaspoon salt and 1/4 teaspoon pepper. Use a potato masher to gently mash the potatoes until you reach your desired smoothness, adding more butter or half-and-half as needed. (I usually use 8 Tablespoons butter and 1 cup of half-and-half with Russet potatoes.)
- Taste & Season. Then, taste the mashed potato mixture and add additional salt, pepper, butter, or half-and-half as needed. Garnish finished mashed potatoes with fresh herbs or freshly cracked pepper, as desired.
- Serve & Store. Enjoy right away. Store leftovers in an airtight container 3-4 days. Reheat leftover mashed potatoes in the microwave or on the stove with an extra splash of milk or a pat of butter to help loosen them back up.
Mix-Ins & Extra Flavors To Add To Mashed Potatoes
My all-time favorite will always be classic mashed potatoes, but there are so many different ways to make these potatoes special! If you’re thinking “what can I add to mashed potatoes to make them taste better?” there are lots of mix-ins you can try! A few of our favorites:
- Garlic. Try heating fresh garlic with the milk before adding to the mashed potatoes, or fold in roasted garlic for even more depth of flavor. Or, add a sprinkle of garlic powder in with the salt!
- Cheese. I love what a little shredded cheese adds to mashed potatoes. Parmesan cheese is my favorite, but you can experiment with other cheeses—gruyere, blue cheese, and more! Or grate and melt a little cheddar cheese on top for a fun twist.
- Fresh Herbs. So lovely! Mix in some fresh chives, or garnish with a little fresh parsley, fresh rosemary, fresh thyme, or even fresh basil.
- Sour Cream or Greek Yogurt. One of my favorite additions! You can add ½ cup sour cream (use ½ cup less milk) for a little tang. This is great with fresh chives! For a lighter option, use plain Greek yogurt instead!
- Bacon. A little cooked, crumbled bacon can be delicious with green onion/scallions & cheddar cheese!
- Caramelized Onions. These are lovely with homestyle mashed potatoes made with red potatoes.
FAQ + Tips And Tricks For The Best Gluten-Free Mashed Potatoes:
How Many Pounds Of Potatoes Per Person For Mashed Potatoes?
I recommend planning for at least half a pound (8 oz.) of mashed potatoes per person. This will allow everyone a generous serving! So, in this simple recipe, 3 pounds of potatoes will serve 6 people generously. If you are serving a large group or you know everyone at the tables loves mashed potatoes, you can increase this even more to allow plenty for seconds.
How To Avoid Gluey Mashed Potatoes
If you’re using Russet potatoes, it’s important that you don’t over-mix or over-mash the potatoes. Because of their high starch content, mashed potatoes can become gluey when over-mixed. The easiest way to avoid this is to mash by hand with a potato masher. But if you’re using a hand mixer, be sure to use LOW speed, take frequent breaks, and keep any eye out for any change in texture.
How Long To Boil Potatoes For Mashed Potatoes?
It’ll depend on how large you’ve cut the potatoes, but for potatoes cut into 1 inch pieces, the potatoes will need to boil 10-12 minutes. (Larger chunks will take longer & smaller chunks will cook faster.) Look for a fork tender texture. A fork should easily be able to go through a piece of potato, or easily smash when pressed with the back of a fork.
Do You Need To Peel Potatoes For Mashed Potatoes?
It’ll depend on the type of potato you use. Russet potatoes DO need to be peeled, since the skin is tough and hard. Red potatoes and Yukon gold potatoes do not have to be peeled, as the skin is thin and tender. If you want perfectly smooth mashed potatoes, I recommend peeling.
Can You Make Mashed Potatoes In Advance?
Mashed potatoes are best made fresh, but you can prep them in advance for the next day, if needed. Prepare the mashed potatoes as directed, chill in the refrigerator, then gently reheat on the stove on medium low or low heat, adding a little drizzle of milk or an extra pat of butter as needed to restore the creamy texture.
To get ahead on prep work, you can peel & wash the potatoes up to 24 hours in advance. Store in a bowl, pot, or airtight container completely submerged in water to avoid discoloration. Chill in the refrigerator up to 24 hours. This is a great option for a holiday meal, like Thanksgiving & Christmas!
The Best Way To Reheat Mashed Potatoes.
You can reheat mashed potatoes in the microwave, but I prefer reheating them on low heat on the stove. You may need to add a little extra butter, milk, or a splash of water or broth to loosen the potatoes back up.
⭐ Don’t forget to leave a star rating and comment below when you make our Easy Gluten-Free Mashed Potatoes recipe. I can’t wait to hear how it goes!Print