These are the BEST mashed potatoes I’ve ever made! These gluten-free mashed potatoes are flavorful, rich and creamy, and always a crowd-pleaser!
Thanks to a whole milk, a little cream cheese and an easy method, you’ll never need another recipe! Check out this blog post for all my tips and tricks on how to make this naturally gluten-free side.
Whether you’re preparing for Thanksgiving dinner or an easy weeknight meal, these rich, creamy, indulgent mashed potatoes should be on the menu. Top them with this amazing gluten-free gravy!
Buttery potatoes are a side dish the whole family is sure to enjoy. We love serving it with our favorite gluten-free ham, gluten-free meatloaf, gluten-free beef stroganoff, smoked turkey, brined turkey or instant pot beef burgundy!
This gluten-free recipe is so rich and flavorful, there’s no need to whip up gluten-free gravy to go with it. (Although you certainly can, if you want to!)
Cream cheese, whole milk, melted butter, garlic powder, Kosher salt, and pepper come together to make the world’s best potatoes!
And even those these gluten-free mashed potatoes seem fancy, it’s actually a very simple recipe.
Easy + elevated = my favorite type of gluten free recipes!
Why You’ll Love this Recipe
- Rich and creamy
- Silky texture
- Great for holiday dinners
- Warm and comforting
For more gluten-free sides, try these favorite recipes for gluten-free scalloped potatoes, gluten-free biscuits, roasted sweet potatoes, potato salad, gluten-free cornbread stuffing and gluten-free corn casserole.
Can’t do dairy? Try these gluten-free cheesy potatoes or dairy-free mashed potatoes! You also might like these articles on are potatoes gluten-free and are mashed potatoes gluten-free.
Table of Contents
Ingredients You’ll Need
Here’s what you’ll need to make this gluten-free mashed potatoes recipe:
- Potatoes: I love using a mix of half Yukon Gold potatoes and half Russet potatoes for the best texture and flavor. If you don’t have both, stick with Yukon Golds!
- Cream cheese: Cream cheese is a secret ingredient for the absolute best mashed potatoes!
- Butter: I like to melt the butter ahead of time and mix it with the milk and spices. Use the best butter you can find!
- Salt: Kosher salt is far superior to table salt for this recipe!
- Garlic powder/pepper: Garlic powder and pepper add essential flavor to the rich, creamy mashed potatoes.
- Milk: Heat whole milk and mix it with the melted butter for silky mashed potatoes. I wouldn’t almond milk or skim milk in this recipe!
You also might like these roasted potatoes and brussel sprouts.
How to Make this Recipe
- Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.
- While the potatoes boil, place the butter, milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the butter is just melted. Stir the mixture together until smooth.
- Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.
- Mash the potatoes to the texture you like with a potato masher.
You also might like this thanksgiving green salad or arugula pear goat cheese salad.
- Pour in ½ of the milk/butter mixture and carefully stir to combine until the liquid is absorbed (Don’t over-mix!). Repeat with the remaining milk/butter mixture.
- Fold in the cream cheese, garlic powder, and pepper until just combined. Add more milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper if needed (This is important!). Serve immediately. Enjoy!
Try serving them with these gluten free breaded pork chops.
Storage Instructions
Mashed potatoes are best when eaten shortly after preparing. However, you can store leftovers in an airtight container in the fridge for 3-5 days.
You also might like these make-ahead mashed potatoes or buttery baby dutch yellow potatoes.
FAQs
Yes, people who eat gluten-free can usually have mashed potatoes, but they’ll need to skip the gravy, since gravy is usually thickened with flour. Sometimes store-bought mashed potatoes (like instant mashed potatoes) also contain gluten ingredients. So if you’re buying mashed potatoes at a grocery store or restaurant, just be sure to read the ingredients list!
On rare occasions, mashed potatoes might contain all-purpose wheat flour or other gluten ingredients, making them unsafe to eat if you have Celiac disease or a gluten intolerance. Mashed potatoes with gravy on top also might contain gluten, if the gravy is thickened with flour.
Yes, potatoes are gluten-free in their natural form. However, French fries, potatoes au gratin, and instant potatoes might contain gluten or have the risk of cross-contaminating with gluten ingredients.
Expert Tips & Tricks
- Season generously. Don’t be afraid to generously season the gluten-free mashed potatoes before serving, and taste-test them throughout the process. This is key to bringing out all of the rich flavors!
- Cut large chunks. It’s best to peel and cut your potatoes into large chunks before boiling. If you chop them into small pieces, more water will seep into them. No one wants watery, bland mashed potatoes!
- Boil with the skins on, if you prefer. If you want to go the extra mile to get rich, flavorful potatoes, you can boil them with the skins on, then peel the skins off once they’re boiled. This keeps as much water out as possible.
- Mash while they’re hot. For the most creamy texture and rich taste, it’s best to mash and serve the potatoes as soon as they’re done boiling.
More Gluten-Free Recipes
I hope you love this recipe as much as we do! If you try these gluten-free mashed potatoes, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Mashed Potatoes
Ingredients
- 5 pounds potatoes peeled and cut into 2-inch cubes (I use half Yukon Gold and half Russet potatoes)
- Kosher salt
- 6 tablespoons butter
- 1 cup whole milk
- 4 ounces cream cheese room temperature, cut into small cubes
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
Instructions
- Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.
- While the potatoes boil, place the butter, milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the butter is just melted. Stir the mixture together until smooth.
- Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.
- Mash the potatoes to the texture you like with a potato masher. Pour in ½ of the milk mixture and carefully stir to combine until the liquid is absorbed (don’t overmix!). Repeat with the remaining milk mixture.
- Fold in the cream cheese, garlic powder and pepper until just combined. Add more milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper (important! about 1/2-1 teaspoon salt and 1/2 teaspoon pepper). Serve immediately. Enjoy!
Notes
- Season generously. Don’t be afraid to generously season the gluten-free mashed potatoes before serving, and taste-test them throughout the process. This is key to bringing out all of the rich flavors!
- Cut large chunks. It’s best to peel and cut your potatoes into large chunks before boiling. If you chop them into small pieces, more water will seep into them. No one wants watery, bland mashed potatoes!
- Boil with the skins on, if you prefer. If you want to go the extra mile to get rich, flavorful potatoes, you can boil them with the skins on, then peel the skins off once they’re boiled. This keeps as much water out as possible.
- Mash while they’re hot. For the most creamy texture and rich taste, it’s best to mash and serve the potatoes as soon as they’re done boiling.
My family really enjoyed these potatoes. They were creamy and tasty! Love your recipes.
I’m so glad they turned out for you! 🙂
The best part of mashed potatoes is all the butter and cheesy goodness!
I loved this mashed potato recipe. I recently was diagnosed with Hashimoto’s, so finding good gluten-free recipes is a must!! Thank you!
I tested out this recipe last weekend for a Sunday night family dinner and it was a huge hit…the cream cheese is key! Can’t wait to make it again for the holidays. 🙂