This Gluten Free Mashed Potatoes recipe is simple and delicious. Perfect for any occasion, this dish will keep you coming back for more.
Unlike regular mashed potatoes, this recipe requires no flour, soy, or dairy products, making it a great option for those with allergies or dietary restrictions.
Plus, when garnished with your favorite herbs and spices, these mashed potatoes are sure to be a hit at your next gathering!
Want to know the secret ingredient to whipping up the dairy free mashed potatoes of your dreams? Keep reading.
This recipe will give you the PERFECT mashed potatoes every time. They're creamy and so delicious.
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Why Make These Allergen Friendly Mashed Potatoes
- No one ever guesses they are gluten, dairy, and soy free.
- They're creamy, fluffy and perfect along your other holiday sides
- This classic recipe is fancy enough for holidays but simple enough for everyday easy weeknight meal
- You only need a few simple ingredients to make simple dairy-free, gluten free mashed potatoes!
What can I add to make magnificent mashed potatoes?
You'll be surprised about our secret ingredient- an egg!
Adding an egg really brings this side dish to the perfect, creamy consistency and taste it needed all along.
Especially since these are dairy free mashed potatoes, this egg really brings the creamy texture.
Ingredients Notes
Get our notes on what ingredients and brands work best for this gluten-free recipe. Get the quantities and more for this great recipe at the bottom of the post.
- potatoes-- Yukon Gold potatoes are the perfect potatoes for this dish. But you can use your favorite variety.
- egg-- the secret ingredient to the perfect mashed potatoes
- dairy free milk-- you can use any dairy free milk of choice. Coconut milk is really great at bringing a creamy factor yet gives off a slight coconut flavor, almond milk gives creaminess but is kind of bland in comparison.
- kosher salt
- pepper
- dairy free butter-- Earth Balance Butter Sticks work great in this recipe
- optional add-ins-- fresh garlic, chives, diced green onion, dairy free sour cream
How to Make Gluten Free Mashed Potatoes
- In a large pot filled ¾ of the way with water, and add the potatoes. Bring to a boil over medium high heat.
- Continue to cook until potatoes are fork tender. Plan on 20-30 minutes. Don't over boil the potatoes.
- Drain the potatoes.
- Place cooked potatoes in a large mixing bowl. Add dairy-free milk, salt, pepper, dairy free butter, and an egg. If you're adding in additional seasonings or toppings do so now.
- Mix with a hand mixer at medium speed until combined. Add an additional 1 tablespoon dairy free milk if potatoes seem dry.
- Be careful not to over beat the potatoes. The texture changes when overbeat.
- Serve immediately.
Storage
These delicious dairy free potatoes can be easily stored in the refrigerator and reheated as leftovers. Leftover mashed potatoes should be stored in an airtight container for up to a few days.
When reheating your mashed potatoes, it may be helpful to add some vegan butter.
Additionally, you can use leftover mashed potatoes to make the best mashed potato pancakes! Use our recipe for the best potato cakes.
Can you freeze mashed potatoes?
Yes, you can freeze mashed potatoes. To do this, spread the mashed potatoes evenly in a shallow container or baking sheet. Cover with plastic wrap and place in the freezer.
Once frozen solid, transfer the frozen mashed potatoes to an airtight container and store in the freezer for up to two months.
When ready to use, remove from the freezer and thaw overnight before reheating in a saucepan on medium-low heat or in the microwave for 1-2 minutes until warm. Just keep in mind that when thawing the mashed potatoes, they may change in texture.
FAQ
We enjoy this perfect mashed potato recipe every chance we get... served alongside meatloaf, pulled pork sandwiches, shish kabobs, crock-pot roast, green beans, sweet potato casserole, stuffing, and as a side dish for every holiday.
Coconut cream is a great dairy free substitute to use for mashed potatoes. The fat content is similar to heavy cream and it will give your mashed potatoes a smooth and creamy texture.
Additionally, it has a subtle coconut flavor that works perfectly with the flavor of the potatoes.
You could also use your regular dairy free milk with some full fat, canned coconut milk for another creamy texture and lovely flavor.
Sure, these are the best gluten-free mashed potatoes and are amazing to make ahead of time and then reheat in the oven, in a pan covered with foil.
We also suggest adding some small pieces of dairy free butter to help keep them creamy and moist when reheating. Stir before serving.
We don't recommend it. You want something that's going to give you the texture and flavor that you want with mashed potatoes.
You won't get that with water.
If you don't have any dairy free milk options, try adding more dairy free buttery spreads or dairy free butter sticks for that creamy dairy-free texture and flavor.
Certainly. It doesn't require anything special when scaling this recipe. Just double, or triple the ingredient quantities.
You may find that you may need to work in batches, or use a larger mixing bowl and serving bowl depending on how many you're making.
Recipe Tips
- Do not let the potatoes get too soft when boiling. Check them often.
- Do not over mix the potatoes with the mixer. They'll turn soupy and it can be hard to get them back to the right consistency from there.
- If you don't want to use as much milk, you can use some of the "potato water" from when you boiled the fresh potatoes. This may also be helpful to use if the mashed potatoes seem a bit dry. Starch water can help thicken them up a bit.
- If you don't want to mix with an electric mixer, you can use a potato masher and you'll still have the best mashed potatoes.
- When reheating, if you don't want to add more milk or butter, add a dash of chicken broth or vegetable broth to help moisten them back up.
Variations
Use different potatoes. While we love Yukon Golds, you can absolutely use any other varieties. Russet potatoes are a common type to use, but they aren't as creamy and moist as Yukons in our experience.
Add other flavors. Jazz up this gluten-free side with even more flavor by adding more of your favorite add ins than we listed in the ingredients. Try some garlic powder if you don't have fresh garlic, or make some gluten-free gravy to pour on top. You could also use white pepper instead of black pepper when seasoning.
Add in more creamy factor. In traditional mashed potatoes, we used to add some evaporated milk, whole milk, or heavy cream to make them extra creamy.
But since we can't use them, you can use the dairy free heavy cream or the coconut cream that we mentioned earlier, alongside your dairy free milk of choice.
Leave the peels on. If you want a little more healthy in your mashed potatoes, leave the potato peel on.
The peel is the most nutritious and will give a nice texture to the potatoes.
Make garlic mashed potatoes. While we saved the garlic as an optional add on, if you love garlic mashed potatoes, make sure to add as much fresh garlic as you like to make this a great side dish!
These really are the best potatoes with a great taste!
Be prepared for everyone to ask you to bring these creamy potatoes to every gathering and function as it will become the new favorite side dish.
More delicious gluten + dairy free recipes
- Thanksgiving recipes-- everything you need for an amazing Thanksgiving meal is in this post, including desserts
- yeast free cinnamon rolls-- light and fluffy with a gooey cinnamon sugar middle topped by a luscious cream cheese frosting. And as an added bonus– there is no rise time, no punching down dough, and no failed gooey globs that didn’t turn out.
- the best chicken pot pie-- you won't believe it's gluten and dairy free. Prepare yourself for a decadent buttery crust and delicious filling.
The Perfect Mashed Potatoes
Ingredients
- 4-5 large Yukon Gold Potatoes washed, peeled, cut into smaller equal size pieces
- 1 egg
- 2 Tablespoons unsweetened almond milk or dairy free alternative milk, add another tablespoon if potatoes need it.
- 2 Tablespoons dairy free butter suggestion in post
- salt and pepper to taste
- optional add-ins and toppings: fresh garlic, diced green onions, fresh chives, dairy free sour cream, bacon
Instructions
- In a large pot filled ¾ of the way with water, and add the potatoes. Bring to a boil over medium high heat.
- Continue to cook until potatoes are fork tender. Plan on 20-30 minutes. Don't over boil the potatoes.
- Drain the potatoes.
- Place potatoes in a large mixing bowl. Add dairy free milk, salt, pepper, dairy free butter, and an egg. If you're adding in additional seasonings or toppings do so now.
- Mix with a hand mixer at medium speed until combined. Add an additional 1 tablespoon dairy free milk if potatoes seem dry.
- Be careful not to over beat the potatoes. Their texture changes when over beat.
- Serve immediately.
- These potatoes can be easily stored in the refrigerator and reheated as leftovers.
Notes
- Do not let the potatoes get too soft when boiling. Check them often.
- Do not over mix the potatoes with the mixer. They'll turn soupy and it can be hard to get them back to the right consistency from there.
- If you don't want to use as much milk, you can use some of the "potato water" from when you boiled the fresh potatoes. This may also be helpful to use if the mashed potatoes seem a bit dry. Starch water can help thicken them up a bit.
- If you don't want to mix with an electric mixer, you can use a potato masher and you'll still have the best mashed potatoes.
- When reheating, if you don't want to add more milk or butter, add a dash of chicken broth or vegetable broth to help moisten them back up.
- Get more tips and tricks and helpful info in the post.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
Heather Schulte
Thursday 30th of March 2023
Have you made a cookbook yet? Where do I sign up?
Victoria S
Thursday 30th of March 2023
Hey Heather! We have both an ebook cookbook with 16 recipes, and a physical cookbook with 20 recipes. Check them out by visiting the buy cookbook page on our site. :) Hope that helps! Enjoy whichever copy you decide to get. Feel free to message us if you need more help.
TinaMarie
Thursday 3rd of December 2020
I absolutely love your site/posts!! It truly is wonderful to have people like yourself who’ve done all the hard work for TY those with food allergies/sensitivities. That I don’t have to figure out and research we h as t in the e were world’s left to eat is a HUGE need. So thank you very much for your labor of love for your labor of love for your family that essentially blesses us!
Jill
Wednesday 16th of December 2020
Thank you so much for this wonderful feedback. I truly appreciate it, Jill
aerbook afinancebroker.com
Wednesday 12th of August 2020
I love reading your site.
Jill
Thursday 13th of August 2020
Thank you so much. I appreciate your kind words. Happy eating gluten and dairy free, Jill
Karen
Wednesday 27th of November 2019
The egg?! Do you put the egg in raw?
Liz
Friday 9th of September 2022
@Jill, Hi, Jill! Do we add a whole egg or just the egg yolk? Thank you!
Jill
Sunday 1st of December 2019
Yes, the egg is cooked by the steaming hot potatoes. Thank you for reaching out. Jill