Potatoes are naturally gluten-free, so most of the time mashed potatoes are perfectly safe. But if you have celiac disease, “most of the time” isn’t good enough. Restaurant versions, store-bought mixes, and recipes that call for broth or gravy can sneak in gluten without you realizing it.
Making gluten-free mashed potatoes from scratch is the easiest way to know exactly what’s in them. This recipe uses Yukon gold potatoes, which I think are the best potato for mashing. They’re naturally buttery and creamy, so you don’t need to load up on dairy to get a smooth, rich texture.
Add some garlic, butter, and warm milk, and you’ve got mashed potatoes that are simple, comforting, and completely safe. Top them with a drizzle of my gluten-free gravy and you’re set. I make these for Thanksgiving every year and honestly most weeknights when I want an easy side.
Ingredients
Ingredient Notes
- Yukon Gold Potatoes – Yukon golds are my go-to for mashing because they’re naturally buttery and creamy without needing a ton of added dairy. Russet potatoes will give you a fluffier texture and red potatoes will be denser. Either works, but Yukon golds are my preference every time. For smoother mashed potatoes, peel the skin off.
- Garlic – I use fresh minced garlic and boil it right with the potatoes so the flavor is subtle, not sharp. If you don’t have fresh garlic, 1/2 teaspoon garlic powder works. Add it later with the pepper instead of in the water.
- Whole Milk/Heavy Cream – Whole milk gives a creamy texture. Heavy cream makes it richer. I use whole milk most of the time and save the heavy cream for holidays when I want to go all out. Warm the milk before adding it to the potatoes so it doesn’t cool them down.
- Salt – I season in two steps. Half the salt goes in the boiling water so the potatoes absorb flavor as they cook, and the other half goes in at the end with the butter and milk. This gives you way more depth than just salting at the end. Taste as you go and adjust.
When are mashed potatoes not gluten-free?
Plain mashed potatoes made with potatoes, butter, milk, and salt are gluten-free. But watch for these common sources of hidden gluten: chicken or beef broth (many brands contain wheat), gravy made with flour as a thickener, seasoning packets or mixes with undisclosed gluten ingredients, and butter substitutes or flavored butters that may contain additives.
Recipe FAQs
Plain mashed potatoes made with potatoes, butter, milk, and salt are naturally gluten-free. The risk comes from add-ins like broth, gravy, seasoning packets, or restaurant prep methods that may introduce gluten. Making them from scratch with simple ingredients is the safest option.
Over-mashing or using an electric mixer or food processor releases too much starch. Stick to a potato masher or ricer and stop as soon as they reach your desired consistency. Gently fold in the butter and milk rather than beating them in.
Expert Tips
Storage Instructions
Refrigerator: Store leftover mashed potatoes in an airtight container for up to 4-5 days. Let them cool to room temperature before refrigerating.
Freezer: Spread in a thin layer in a freezer-safe bag or use ice cube trays for individual portions. Freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stove over low heat or in the oven at 350°F for 20-30 minutes. Add a splash of warm milk and a pat of butter to bring back the creamy texture.
Serving Suggestions
Mashed potatoes go with just about everything, but I especially love them with my crispy air fryer chicken thighs and a drizzle of gluten-free gravy. For a cozy cold-weather meal, serve them alongside my gluten-free beef stew. If you have leftovers, use them to make my bacon mashed potato cakes, bacon mashed potato waffles, or as the topping for my gluten-free shepherd’s pie.
Gluten-Free Mashed Potatoes
Ingredients
- 4 lbs yukon gold potatoes - peeled and cut into 2-inch pieces
- 3 cloves garlic - minced
- 2 teaspoons kosher salt - divided
- ¾ cup whole milk or heavy cream - warmed
- ½ cup unsalted butter - at room temperature
- ½ teaspoon ground black pepper
- 2 tablespoons minced chives - optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Place the cubed 4 lbs yukon gold potatoes in a large pot or dutch oven. Cover with cold water. Add the minced 3 cloves garlic and 1 teaspoons kosher salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, until the potatoes are fork tender.
- Drain the water and return the potatoes to the pot. Turn the heat back on low for 1-2 minutes to let the excess moisture evaporate.
- Mash the potatoes with a potato masher or ricer until they reach your desired consistency.
- Add the warmed ¾ cup whole milk or heavy cream, ½ cup unsalted butter, remaining 1 teaspoons kosher salt, and ½ teaspoon ground black pepper. Stir gently until the butter is melted and everything is combined. Taste and adjust seasoning as needed.
- Serve topped with 2 tablespoons minced chives and a pat of butter if desired.
Notes
- Naturally gluten-free: Every ingredient in this recipe is naturally gluten-free, but always double check your labels to make sure there are no hidden ingredients.
- Don’t over-boil: Cook just until fork-tender. Overcooked potatoes absorb too much water and will make your mash watery.
- Don’t over-mash: Use a potato masher or ricer only. An electric mixer or food processor will release too much starch and turn the potatoes gluey.
- Dairy-free option: Substitute unsweetened almond or soy milk and plant-based butter for a dairy-free and vegan version.
This was my first time making mashed potatoes and this recipe was super simple to follow, and they turned out perfectly! No notes!