Gluten Free Mashed Potatoes
Easy glutenfree mashed potatoes Refrigerated convenient and delicious
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped chives (optional)
- 2 tablespoons chopped parsley (optional)
- 2 tablespoons chopped rosemary (optional)
Instructions
- Peel and chop the Yukon Gold potatoes into even-sized pieces.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot.
- Warm the milk and butter in a saucepan or microwave until the butter is melted.
- Use a potato ricer or food mill to mash the potatoes. Alternatively, use a handheld mixer.
- Gradually add the warm milk and butter to the mashed potatoes, mixing until smooth and creamy.
- Season with salt, pepper, and garlic powder (if using). Stir in the fresh herbs (if using).
- Spread the mashed potatoes in a shallow dish to cool quickly and evenly.
- Once cooled, transfer the mashed potatoes to an airtight container and refrigerate for up to 3-4 days.
- To reheat, preheat your oven to 350°F (175°C). Place the mashed potatoes in a baking dish, add a splash of milk or cream, and cover with foil. Bake for 20-30 minutes, or until heated through. Alternatively, reheat in the microwave or on the stovetop, adding a splash of milk or cream to restore their creamy texture.
Notes
Imagine serving creamy, dreamy mashed potatoes without the last-minute stress. These gluten-free refrigerated mashed potatoes are the answer! Make them days in advance and reheat to fluffy perfection.