Easy Gluten Free Mashed Potatoes
Creamy, fluffy gluten-free mashed potatoes made dairy-free with simple ingredients. Perfect for holidays or weeknight meals. Ready in under 30 minutes!
EQUIPMENT NEEDED
- Large pot
- Large food processor or hand mixer, immersion blender, or stand mixer
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
Instructions
- Chop your potatoes into 1-inch cubes. You can peel the skins or leave them on.
- Bring a large pot of water to a boil, then add the potatoes. 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.
Notes
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. 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.
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. 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.
Nutrition
Calories: 249kcalCarbohydrates: 41gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 39mgPotassium: 952mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 13mgCalcium: 55mgIron: 2mg
*nutrition information is an approximate
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