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.
5poundspotatoespeeled and cut into 2-inch cubes (I use half Yukon Gold and half Russet potatoes)
Kosher salt
6tablespoonsbutter
1cupwhole milk
4ouncescream cheeseroom temperature, cut into small cubes
½teaspoongarlic powder
½teaspoonfreshly 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
RECIPE 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.