Name: Easy Gluten Free Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 pounds russet potatoes (about 5-7 potatoes); 1/2 cup unsweetened almond milk; 1/4 cup ghee; 1 teaspoon garlic powder; Salt (to taste); Pepper (to taste)

Jump to Recipe

GF DF W30 P

If you’re craving mashed potatoes that are creamy and totally gluten free (and dairy free too!), you’re in for a treat. Making homemade gluten free mashsed potatoes are super easy, thank goodness, cause mashed potatoes have always been my go-to comfort side dish!

A bowl filled with creamy mashed potatoes topped with melted ghee and sprinkled with chives.

Jump to:

Ingredients
Substitutions
Step by Step
Are Mashed Potatoes Gluten-Free?
Tips
Storing and reheating
Recipe

Back when I did my first Whole30 in 2017, mashed potatoes were one of the first things I figured out how to make gluten free and dairy free. I still remember thinking, “Wait—I can still have mashed potatoes?”. Since then, I’ve been making this version on repeat, and honestly, I like it better than the old-school buttery kind. No weird thickeners, no heavy cream. Just real food, real cozy, and totally weeknight- or holiday-ready.

Whether you’re throwing together a holiday spread with gluten-free stuffing and cranberry sauce, or you’re just making a feel good dinner or meatloaf and mashed potatoes after a long day, this recipe’s a no brainer. It’s easy. It’s reliable. And it doesn’t taste like a “substitute” version. It just tastes like mashed potatoes. Like, the good kind.

Ingredients

Substitutions

Potatoes- Russet and Yukon Gold are the winners here. Super starchy, super fluffy. You can use sweet potatoes too, if that’s your thing, but I usually reach for yukon golds.

Diary-free milk- I use unsweetened almond milk most of the time because it has a nice neutral flavor, but if you want something a little richer, go with canned coconut milk. Just make sure whatever you’re using is unsweetened. We’re going for creamy, not vanilla latte.

Ghee- Ghee adds such a warm, buttery flavor, but if you’ve got a serious dairy allergy or you’re keeping it vegan, olive oil or vegan butter totally works. I’ve done all three, depending on what I have on hand.

Bonus Flavor Boost
Wanna level things up? Stir in ¼ cup Kite Hill sour cream and ¼ cup Kite Hill cream cheese. It makes the potatoes extra silky and adds a tangy richness that’s honestly addictive. And yes, it’s still Whole30 friendly if you use the Kite Hill brand.

Step by Step

Chop your potatoes into 1-inch cubes. Peel them if you want, or leave the skins on for a more rustic vibe. I tend to leave the skins on.
Boil them for about 15–20 minutes, or until they’re fork-tender.
Drain them and toss them in a large food processor. A stand mixer or handheld mixer works just fine.
Add your dairy free milk, ghee, garlic powder, salt, and pepper.
Blend just until creamy.

Are Mashed Potatoes Gluten-Free?

Yep, potatoes are totally gluten-free. But the danger zone comes from what you add to them, like gravy or those random seasoning packets that sneak in wheat. Always check your labels if you’re not making everything from scratch.

Tips

Overmixing the potatoes turns them into glue, and no one wants glue-paste potatoes. Blend them until just creamy.

Storing and reheating

Keep leftovers in an airtight container for up to 4 days.

Freezing

You can also freeze any leftovers. Just use a freezer-safe container and thaw overnight in the fridge.

Reheating

To reheat them, gently warm them on the stovetop with a splash of dairy free milk to bring them back to life.

Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.

Recipe