Gluten-Free Mashed Potatoes

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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!

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Prep Time 10

Cook Time 20

Total Time 30

Servings servings

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

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Instructions

Peel the potatoes and cube into 2-inch pieces.
Place the cubed potatoes in a large pot or dutch oven. Pour cold water over the potatoes so that they are completely covered. Add the minced garlic and 1 teaspoon of the salt to the water.
Bring the potatoes to a boil. Reduce the heat and let simmer 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 a few minutes to let the potatoes dry out.
Mash the potatoes until relatively smooth using a potato masher or a heavy wooden spoon. A few lumps are okay.
Add the warmed milk or cream, butter, ground black pepper and remaining 1 teaspoon of salt to the potatoes. Stir until the butter is melted and everything is distributed. Taste and adjust seasonings as needed.
Top with fresh chives if desired before serving.

Notes

While mashed potatoes are typically gluten-free, always be sure to double check any ingredients to ensure that they are gluten-free.
Boil just until fork-tender to avoid waterlogged and mushy potatoes. After boiling, drain the potatoes thoroughly to prevent a watery mash.
Heat the milk or cream before mixing into the potatoes for a smoother, more consistent mash.
Serve hot. For an extra touch, top with butter, herbs, or cheese. Serve with gluten-free gravy if desired!
Store leftovers in the fridge for up to 4-5 days, or freeze for longer storage.

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