Gluten-Free Mashed Potatoes

Name: Gluten-Free Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 lbs yukon gold potatoes (peeled and quartered); 3 cloves garlic (minced); 2 teaspoons salt (divided); 3/4 cup whole milk or heavy cream (or dairy-free milk of choice, warmed); 1/2 cup unsalted butter (at room temperature (or dairy-free butter)); 1/2 teaspoon ground black pepper; 2 tablespoons minced chives (optional)

Whip up the best gluten-free mashed potatoes that are both rich and creamy. Simple to make with Yukon gold potatoes, butter, and a hint of garlic, they're a guaranteed crowd-pleaser. Perfect for any meal, these potatoes are naturally gluten-free and incredibly versatile. Follow this easy recipe to add a comforting, delicious side to your dinner table. Every bite is so creamy, ensuring you'll never need another mashed potato recipe again!

Jump to Recipe

A white dutch oven of gluten-free mashed potatoes with two pats of melted butter and fresh chopped chives with a gold serving spoon.

Want to see variations on mashed potatoes? Check out Twice Baked Mashed Potatoes, Roasted Garlic Mashed Potatoes and Gluten-Free Scalloped Potatoes!

A close up of gluten-free mashed potatoes in a dutch oven with pats of melted butter and fresh chives with a gold serving spoon.

Mashed potatoes are a timeless favorite for a reason. They go with so many different dishes – from turkey, to ham, to chicken and more! The good news is that potatoes are naturally gluten-free and typically mashed potatoes are gluten-free, too!

These gluten free mashed potatoes use Yukon gold potatoes for their buttery texture, a touch of garlic for depth, and the richness of butter and milk to bring it all together. Whether you prefer your mashed potatoes smooth and silky or with a bit of rustic texture, this recipe is easily adaptable to suit your taste.

For those with dietary restrictions or allergies, this dish has you covered. It’s naturally gluten-free and can easily be made dairy-free and vegan, too!

Serve these gluten-free mashed potatoes with a pat of butter, a sprinkle of fresh herbs, or a drizzle of gluten-free gravy. No matter which way you choose, they’re sure to be delicious!

You’ll love this recipe because:

They’re effortless and versatile. This recipe is incredibly straightforward, requiring only a few common ingredients. Whether you’re serving it with a weeknight dinner or as a special holiday side, these mashed potatoes fit perfectly with any meal.
They’re rich and flavorful. Combining the creaminess of butter and milk with the subtle punch of garlic, each bite offers a rich and satisfying taste. It’s a classic comfort food made so easy!
They’re naturally gluten-free. These mashed potatoes are naturally gluten-free without sacrificing any flavor or texture. If you have celiac disease or a gluten intolerance, you can enjoy a creamy, comforting side dish without any worries!

Table of Contents

Ingredients

Ingredient Notes

Yukon gold potatoes – Yukon Gold potatoes are ideal for mashing due to their creamy texture and slightly buttery flavor. For smoother mashed potatoes, peel them, but leaving the skin on adds texture and nutrients. Alternatives like Russet (for fluffiness) or Red potatoes (for a denser texture) can also be used, either alone or mixed with Yukon Golds for varied texture and flavor.
Garlic – Fresh garlic adds a subtle, aromatic depth. Minced finely, it infuses the potatoes with flavor. If fresh isn’t available, 1/2 teaspoon of garlic powder can be a great substitute. Add the garlic powder with the ground black pepper later in the recipe.
Salt – Use coarse kosher salt for a well-rounded seasoning. I use half of the salt while boiling the potatoes to flavor the potatoes overall, and the other half later when adding my seasonings. I find seasoning in 2 steps provides the most flavor. Always be sure to taste and add seasoning a little at a time to ensure you don’t overseason your mashed potatoes. You can always add more, but you can’t take it away!
Whole Milk/Heavy Cream – Whole milk gives a rich, creamy texture, while heavy cream makes it even more luxurious. You can use either or a combination for this recipe. For a dairy-free version, unsweetened almond or soy milk can be used.
Unsalted Butter – Adds a rich, smooth finish to the potatoes. Using unsalted butter allows you to control the overall saltiness of the dish. For a vegan alternative, try a plant-based butter.
Ground Black Pepper – Freshly ground black pepper offers a warm, slightly spicy kick. Adjust according to taste.
Chives (Optional) – Fresh chives bring a mild onion-like flavor and a pop of color. They’re optional but highly recommended for an added gourmet touch. You can also add fresh parsley, fresh rosemary, or fresh thyme instead if you prefer!

To avoid gluey or overly starchy mashed potatoes, be careful not to over-mix. Hand mash them until they’re just smooth enough for your liking, then gently fold in the butter and milk. I like to use a potato masher, but a potato ricer works as well. I don’t recommend using an electric mixer, which tends to result in gummy potatoes.

Step-by-Step instructions

These gluten-free mashed potatoes from scratch are so easy to make! The below photos with matching steps are not meant to be the full recipe, but are there to help you see the recipe made at various stages so you can make them perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A close up of peeled yukon gold potato quarters on a cutting board. — Peel and cube the Yukon Gold potatoes.

A pot of peeled quartered potatoes with a bowl of garlic and salt on the side. — Place cubed potatoes in a large pot.

A dutch oven with potatoes that have been boiled in water. — Cover with water, add minced garlic and salt. Bring to a boil, then simmer until potatoes are fork-tender.

A dutch oven with boiled potato quarters. — Drain the water from the potatoes and return them to the pot briefly to dry.

A potato masher mashing yukon gold potatoes in a dutch oven. — Mash the potatoes in the pot until they reach your desired consistency.

A glass measuring cup of milk being poured into a dutch oven of mashed potatoes with butter. — Stir in warm milk or cream, butter, remaining salt, and black pepper.

A dutch oven with creamy mashed potatoes in a swirled pattern. — Stir together. Taste and adjust seasoning as necessary.

An overhead view of a dutch oven with mashed potatoes and pats of melted butter and freshly chopped chives with a gold serving spoon. — Garnish with minced chives and melted butter before serving.

Recipe FAQs

Are mashed potatoes gluten-free?

Most traditional mashed potato recipes are naturally gluten-free, as they mainly contain potatoes, milk, butter, and seasonings. However, it’s important to check all ingredient labels, especially if using any packaged products like broth or seasonings, to ensure they don’t contain gluten.

Can I make mashed potatoes ahead of time?

Yes, you can make mashed potatoes ahead and reheat them. Store them in the refrigerator and reheat in the oven, microwave, or on the stove, adding a bit of milk or butter to maintain creaminess.

Why are my mashed potatoes gluey?

Over-mashing or using a food processor can release too much starch and result in a gummy or gluey texture. Stick to a potato masher or ricer for the best texture.

What’s the best tool for mashing potatoes?

A potato masher or ricer works best. Avoid blenders or mixers, as they can make the potatoes gluey.

Can I use a different type of potato for mashing?

My favorite potato to use for mashed potatoes are Yukon Gold, but Russet or Red potatoes can also be used in this recipe. For Russet potatoes, be sure you peel them before using. You can leave the peel on red potatoes if you’d like.

expert tips

Cut evenly sized pieces. Ensure that your potatoes are cut into uniformly sized pieces. This promotes even cooking, preventing some pieces from becoming overcooked and mushy while others remain undercooked.
Start in cold water. Begin cooking your potatoes in cold, salted water. This helps them cook evenly throughout. If you start in hot water, the outside of the potatoes will cook and soften faster than the insides.
Dry the cooked potatoes. After draining, briefly return the potatoes to the hot pot, or spread them on a baking sheet. Letting them dry out for a minute or two ensures that they don’t become watery when mashed.
Warm your dairy. Gently heat the milk or cream before adding it to your potatoes. This helps integrate the dairy more smoothly and keeps the potatoes hot.
Mash gently. Over-mashing can make potatoes gluey and dense. Use a potato masher or ricer for the best texture, and avoid using blenders or food processors.
Season to taste. Always taste your mashed potatoes before serving and adjust the seasoning as needed. Sometimes a little extra pinch of salt or a dash of pepper can make all the difference.

Storage instructions

Storage

Refrigerator Option: Store leftover mashed potatoes in an airtight container in the refrigerator. They will keep well for up to 4-5 days. Make sure they have cooled to room temperature before refrigerating.

Freezer Option: Mashed potatoes can be frozen for up to one month. To freeze, spread them in a thin layer in a freezer-safe bag or container. For individual servings, you can use ice cube trays or small containers. Thaw frozen mashed potatoes in the refrigerator overnight before reheating.

Reheat

Stovetop: Reheat in a pot over low to medium heat, stirring frequently to ensure even heating. You may need to add a little milk or butter to bring back the creamy texture.

Microwave: Place the mashed potatoes in a microwave-safe dish, cover loosely, and heat on medium power. Stir every couple of minutes to distribute heat evenly. Again, a splash of milk or a dollop of butter can help restore creaminess.

Oven: Transfer to an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 20-30 minutes or until heated through. Stirring once midway through can help retain the texture.

A serving of mashed potatoes topped with gravy and fresh thyme with crispy chicken thighs in the background.

Serving Suggestions

Roasted or Grilled Meats: Mashed potatoes pair beautifully with classics like roast beef, grilled chicken or air fryer chicken thighs, meatloaf, or gluten-free chicken parmesan. The creamy texture of the potatoes balances well with the richness of the meat.
Stews and Braises: Serve alongside stews or braised dishes like gluten-free beef stew, Italian white bean sausage stew, beef bourguignon or coq au vin. The potatoes are excellent for soaking up the flavorful sauces.
Holiday Dinners: A must-have for Thanksgiving or Christmas dinners, they pair well with turkey, ham, and all the traditional trimmings.
With Gravy or Sauces: Top with homemade gluten-free gravy, cheese sauce, or brown butter for added flavor.
In Shepherd’s Pie: Use as a topping for shepherd’s pie or cottage pie for a satisfying all-in-one meal.
As a Base for Bowls: Use as a creamy base for bowl meals, topped with proteins and vegetables of your choice.
Leftovers: Use leftover mashed potatoes to make loaded mashed potato cakes, beef taco potato croquettes, mashed potato waffles, or leftover Thanksgiving shepherd’s pie.

More gluten-free sides to try

All SIDES

Gluten-Free Risotto

Gluten-Free Scalloped Potatoes

Twice Baked Mashed Potatoes

Did you make this recipe?

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