Mashed potatoes are the ultimate comfort food! These easy gluten free and dairy free mashed potatoes are made with simple ingredients and are the perfect side dish for the holiday season or weeknight dinner.
This recipe transforms simple ingredients into a velvety, rich dish that’s not only gluten and dairy free, but also Whole30 and Paleo friendly. These mashed potatoes are perfect for those with dietary restrictions or anyone looking for a lighter alternative.
Since these mashed potatoes are so easy to make I end up making them as a weeknight side a lot. Serving them next to bison meatloaf or pesto crusted salmon is my favorite! I also love serving these mashed potatoes at Thanksgiving alongside my gluten free cornbread dressing and homemade cranberry sauce.
Ingredients
Substitutions
Potatoes- You can use any kind of potatoes in this recipe. You can use Yukon gold potatoes or red potatoes, but I think the best potatoes to use are russet potatoes.
Diary-free milk- I use unsweetened almond milk but you can use whatever unsweetened milk you like. Another great substitute would be using full-fat coconut milk or coconut cream.
Ghee- If you have a severe dairy allergy then you can use olive oil or vegan butter in place of ghee.
Step by Step
- Peel and cut the potatoes into 1 inch cubes and add to a large pot with boiling water. You can leave the skins on or peel them off. Whatever you prefer.
- Let the potatoes boil for 15-20 minutes or until fork tender. Then drain the water out.
- Add the cooked potatoes to a large food processor then add the dairy free milk, ghee, garlic powder, and some salt and pepper.
- Blend on high for 30 seconds to a minute or until the potatoes are nice and creamy.
Tips
- If you don't have a large food processor then you can use a stand mixer or hand held mixer instead.
- A way to take these mashed potatoes to the next level is by adding ¼ cup of Kite Hill sour cream and ¼ cup of Kite Hill cream cheese. Using the Kite Hill brand keeps this recipe Whole30 compliant and gives the potatoes a silky texture and more flavor.
Storing and reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, put in the microwave for 2 minutes or until hot. You can also reheat your leftovers on the stove. When reheating I would add a splash of dairy free milk or chicken broth.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Recipe
Easy Gluten Free Mashed Potatoes
Ingredients
- 3 pounds russet potatoes about 5-7 potatoes
- ½ cup unsweetened almond milk
- ¼ cup ghee
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
EQUIPMENT NEEDED
- Large pot
- Large food processor or hand mixer, immersion blender, or stand mixer
Instructions
- Fill a large pot ¾ of the way full with water and bring to a boil.
- Peel and cut the potatoes into 1 inch chunks, add them to the boiling water and boil until fork tender, about 15 minutes.
- Once the potatoes are fork tender drain the water and add them to a large food processor.
- To the food processor with the potatoes, add the ghee, milk, garlic powder, salt, and pepper.
- Blend on high for 30 seconds or until silky smooth.
- Remove from food processor and serve.
Notes
-
- If you don't have a large food processor then you can use a stand mixer or hand held mixer instead.
-
- A way to take these mashed potatoes to the next level is by adding ¼ cup of Kite Hill sour cream and ¼ cup of Kite Hill cream cheese. Using the Kite Hill brand keeps this recipe Whole30 compliant and gives the potatoes a silky texture and more flavor.
Nutrition
*nutrition information is an approximate
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