Insanely Easy Gluten Free Mashed Potatoes (Dairy-Free too!)
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These Gluten Free Dairy Free Mashed Potatoes are simple, creamy, and ready in no time — no flour, soy, or dairy required. Garnish with your favorite herbs and spices for a dish that's always a hit at the table.
Ever wonder Are Mashed Potatoes Gluten Free? What is the best non-dairy substitute for milk in mashed potatoes? Well, keep scrolling because we will get to the answers for both of those questions.
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 the best dairy free 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.
And just so you're aware-- eggs are NOT dairy! You'd be amazed at how many people think eggs are dairy and they're not.
Eggs come from chickens. Dairy comes from cows.
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. Potatoes are naturally gluten free.
- 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 Gluten Free Dairy Free 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.
Frequently Asked Questions
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. Yukon Golds are our favorite for their creamy texture, but Russet potatoes work too — they just won't be quite as moist.
- Add more flavor. Try garlic powder if you don't have fresh garlic, stir in gluten free gravy, or swap in white pepper for black pepper.
- Boost the creamy factor. Use dairy free heavy cream or coconut cream alongside your dairy free milk of choice for extra richness.
- Leave the peels on. Potato peels add nutrients and a nice texture if you'd rather skip peeling.
- Make it garlicky. Add extra fresh garlic if you're a garlic mashed potatoes fan.
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 4-5 large Yukon Gold 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 2 Tablespoons unsweetened almond milk , salt, pepper, 2 Tablespoons 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.
Nutrition
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.
Hey, It's Victoria!
Welcome! Victoria creates yummy gluten and dairy free recipes to make mealtime more delicious and less stressful without breaking the bank.
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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
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Thank you so much for this wonderful feedback. I truly appreciate it, Jill
I love reading your site.
Thank you so much. I appreciate your kind words. Happy eating gluten and dairy free, Jill
The egg?! Do you put the egg in raw?
Yes, the egg is cooked by the steaming hot potatoes. Thank you for reaching out. Jill
@Jill, Hi, Jill! Do we add a whole egg or just the egg yolk? Thank you!
The entire egg :), Jill