Our gluten free mashed potatoes are creamy, decadent and as cozy as any food can be! Plus, they are super simple to make and can be enjoyed with warm butter or our gluten-free gravy, whichever you prefer.
Mashing fresh potatoes with a few other ingredients make for a delicious gluten-free side or over our shepherd pie for an easy weeknight meal. Everyone will love this classic side with elevated flavor.
Gluten Free Mashed Potatoes
If mashed potatoes aren’t the epitome of a cozy food, I don’t know what is. They are both filling to the belly and warm to the soul all while being soothing as well.
That’s why I love serving them in little white pumpkin bowls at our outdoor Thanksgiving dinner.
I love how versatile gluten free mashed potatoes are too. You can jazz them up with herbs and even cream cheese or you can keep them super simple for the whole family holiday meal.
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I love that you can use Yukon golds, russet potatoes or even sweet potatoes to make this gluten-free recipe. You don’t need any special equipment either, just a potato masher and large pot for boiling the potatoes.
That is, unless you’d like to try your hand at instant pot mashed potatoes. Then you need a few extra tools.
I always save leftovers in an airtight container to make our shepherds pie or potato cakes. The potato water also makes up a delicious non-alcoholic vodka martini!
See what I mean about versatile? So many ways to use them! I love serving them with our Thanksgiving punch recipes non alcoholic as well as our non alcoholic mulled wine.
Mashed Potato Mix-Ins
Get creative with what flavors and herbs you like for those mashed potato mix-ins. Here are a few of my favorites to get you thinking…
- Butter
- Whole milk (any milk really)
- Olive oil
- Sour cream
- Cream cheese
- Boursin cheese (THE BEST!)
- Cheddar, gouda, mozzarella (or basically any other cheese)
- Chives, sage, parsley, oregano or cilantro for a kick
- Fresh ground pepper and salt
- Smoked paprika
- Diced, cooked veggies
- Splash of lemon juice
How to make gluten-free mashed potatoes
Other helpful information: Here is what we recommend for how early can you make Thanksgiving sides. You can also use our Thanksgiving non perishable foods list to help you with shelf stable cooking.
- Start by washing your potatoes really good and cubing them
Pro Tip: Organic is best as potatoes are on the dirty dozen list. However, a good wash is needed no matter what as we leave the skins on for flavor and more nutrients.
- Place cubed potatoes in a pot and cover with water above 1/2-1 inch over and cook on medium heat until fork tender
- Drain water (reserve for those non-alcoholic dirty martinis I told you about earlier) 😉 and place potatoes into a stand mixer
- Add herbs, butter, salt and pepper and mix well, about 1 minute
- Add sour cream and milk then continue mixing for 1 more minute
- Feel free to add more fresh herbs
- Serve up hot with butter or our gluten-free gravy
Can you make these dairy-free?
You can absolutely make these dairy-free! Simply swap the butter with dairy-free butter and use a dairy-free sour cream or even better, a full fat dairy-free milk.
If you do go with dairy-free milk, just use 1/4-1/3 C instead of the sour cream and 2 T milk listed in the recipe. You can use almond milk and still get a creamy texture in this potato recipe. Or make it SUPER easy on yourself and check out this dairy-free mashed potatoes recipe.
What goes good with gluten-free mashed potatoes?
When you think of the best meal with mashed potatoes, I bet it is Thanksgiving. So for that reason, we recommend our gluten-free green bean casserole, gluten-free turkey and gluten-free stuffing with these delicious mashed potatoes.
They are also great with our gluten-free cornbread casserole or inside our tasty gluten-free chicken pot pie. Our mashed potatoes would be fantastic with Half Baked Harvest’s roasted beef tenderloin with mushrooms as well!
If you love these delicious mashed potatoes, you are going to love these recipes as well…
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Gluten Free Mashed Potatoes (the BEST)
Ingredients
- 5 medium-large potatoes
- 3 tbsp butter (I recommend Kerrygold)
- 1 tbsp chopped fresh herbs
- 1 tsp Real Salt
- 1/4 tsp black pepper
- 1/2 C sour cream
- 1 tbsp milk
Instructions
- Start by washing your potatoes really good and cubing them
- Place cubed potatoes in a pot and cover with water above 1/2-1 inch over and cook on medium heat until fork tender
- Drain water (reserve for those non-alcoholic dirty martinis I told you about earlier) 😉 and place potatoes into a stand mixer
- Add herbs, butter, salt and pepper and mix well, about 1 minute
- Add sour cream and milk then continue mixing for 1 more minute
- Feel free to add more fresh herbs
- Serve up hot with butter or our gluten-free gravy
Keri R Lundin says
what are the best fresh herbs to use?
Chandice says
I like rosemary and dill but anything works 🙂
Noel says
Thanks for sharing this great easy recipe. I love Kerrygold butter the best too!
Chandice says
It’s definitely the best butter out there! 😉 Lather it on good to those yummy mashed potatoes and you will be set.