Gluten Free Mashed Potatoes
Easiest GlutenFree Refrigerated Mashed Potatoes Delicious creamy ready in minutes Perfect for quick meals Try it today
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2.5 pounds Yukon Gold and Russet potatoes
- 1/2 cup unsalted butter
- 1 cup whole milk or heavy cream
- 4 ounces sour cream or cream cheese
- Salt to taste
- Pepper to taste
- 1/2 teaspoon garlic powder (optional)
- Chives or Parsley for garnish (optional)
Instructions
- Peel and cube the potatoes.
- Boil the potatoes in salted water until fork-tender (about 15-20 minutes).
- Drain the potatoes thoroughly.
- Return the potatoes to the pot and mash them with a potato ricer or masher.
- Warm the milk or cream and sour cream/cream cheese.
- Add the butter, warmed milk or cream, sour cream or cream cheese, salt, pepper, and garlic powder (if using) to the potatoes. Mix until smooth and creamy.
- Cool the mashed potatoes completely.
- Transfer the cooled potatoes to an airtight container and refrigerate for up to 3-4 days.
- Reheat gently over low heat on the stovetop or in the microwave, adding a splash of milk or cream if needed to restore creaminess.
- Garnish with chives or parsley before serving.
Notes
Creamy, dreamy gluten-free mashed potatoes, ready to go whenever you need them. No last-minute peeling, boiling, or mashing required! This recipe is perfect for busy weeknights, holiday feasts, or anytime you crave that classic comfort food.
Find it online: https://thecozycuppa.com/easiest-gluten-free-mashed-potatoes/