Creamy Mashed Potatoes

A simple recipe for how to make the best Creamy Mashed Potatoes! Creamy, flavorful, naturally gluten-free and a family favorite, this is a most requested side dish!

gluten-free creamy mashed potatoes recipe side dish
Creamy Mashed Potatoes

An easy recipe for gluten-free Creamy Mashed Potatoes!

Finally adding a recipe for how to make Creamy Mashed Potatoes to the website!

We have been making these for years and when I shared them on my Instagram stories after Thanksgiving, SO many of you asked for the recipe before Christmas… so here it is!

It is an easy recipe, simple ingredients, perfectly creamy, flavorful and always a hit!

Plus this most requested side dish is naturally gluten-free!

gluten-free creamy mashed potatoes recipe side dish

So let’s make it!

All you need is:

potatoes (we used Russet, also known as Idaho)

salt

garlic (optional)

whole milk

butter or dairy-free butter

rosemary

thyme

gluten-free creamy mashed potatoes recipe side dish

Cutting, salting and boiling the potatoes…

The first thing to do bring a very large pot of water to a boil while you peel and cut the potatoes. If you cut them into similarly-sized smaller pieces, they cook faster. We generally cut them into 2 inch pieces.

Once the water is boiling, generously salt the water. For our 5.5 quart pot of water we use 1 1/2 tablespoon salt for 4-5 pounds of potatoes.

Don’t skimp on the salt!

This is an important step because as with boiling pasta, we are imparting flavor to the potatoes here rather than salting the mashed potatoes. The potatoes absorb flavor directly from the salted water which enhances the overall flavor of the mashed potatoes.

What I have also learned is that is that salting the water not only seasons the potatoes, but it allows the potatoes to boil at a hotter temperature which cooks them more thoroughly and helps give a more creamy texture when they are mashed.

gluten-free creamy mashed potatoes recipe side dish

Carefully add the cut potatoes to the boiling water and cook them for about 30 minutes, or until they are very tender. They should be easily pierced/ cut with a fork.

If using garlic we also add the garlic to the salted water along with the potatoes and just treat it like a potato, letting it mix up when we mash them. It adds the tastiest subtle flavor.

gluten-free creamy mashed potatoes recipe side dish

Drain and let sit for a minute, then either add back into the pot if using a hand mixer or add to your stand mixer bowl.

I’ll be honest, 5 lbs or more does not fit in my kitchen aid bowl well without making a bit of a mess. I have an older model and not the current larger mixing bowl (4 lbs fits great in my mixer).

So on Thanksgiving when we had 6 or 7 lbs of potatoes I had to do multiple batches.. In hindsight, on Thanksgiving, I should have added them right back into the pot and use a hand mixer… so do what works for you!

First mix the potatoes on their own, they will be hot and tender so they break down and mash quickly!

Then add in the milk and butter and mix to combine  and until creamy.

Then add in the finely chopped rosemary and thyme and mix to combine.

gluten-free creamy mashed potatoes recipe side dish

That’s it!

Super simple, flavorful and delicious!

Hope you love them as much as we do!

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Recipe

 

gluten-free creamy mashed potatoes recipe side dish
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Creamy Mashed Potatoes

A simple recipe for how to make the best Creamy Mashed Potatoes! Creamy, flavorful, naturally gluten-free and a family favorite, this is a most requested side dish!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish, holiday side dish
Cuisine: Gluten-Free, vegatarian
Keyword: creamy mashed potatoes, easy gluten-free holiday side dish, easy gluten-free side dish
Servings: 8 servings
Author: Healthy Gluten-free Family

Ingredients

  • 4* lbs potatoes (approximately 6 medium potatoes -we used Russet, also known as Idaho). *if adjusting the quantity, think about 1/3-1/2 lb per person depending on what else you are serving.
  • 1 1/2 tablespoon salt for water you only salt the water, not the potatoes
  • 1 cup whole milk
  • 4 tablespoons butter or dairy-free butter, room temperature more to taste
  • 1 tablespoon fresh rosemary (very finely chopped)
  • 1 teaspoon fresh thyme (finely chopped)
  • 1-2 cloves garlic, optional

Instructions

  • Bring a large stock pot of water to a boil.
  • Peel and cut potatoes in to smaller similarly sized pieces --smaller pieces will cook up faster. We cut them into approximately 2 inch cubes.
  • Generously salt the boiling water (you will note we use 1.5 tablespoons of salt to salt the water and then do not add salt later, this is key!). Carefully add peeled and cut potatoes, and garlic if you are using, into the boiling water. Stirring periodically, let simmer for 30 minutes or until very soft and tender (can be easily pierced/cut with a fork). It is better to over than under-cook.
  • Drain potatoes (and garlic clove if using) and either return potatoes (and garlic clove) to the pot if you're using a hand mixer or add drained potatoes into a large mixing bowl of a stand mixer. Mix, slowly at first, then at a higher speed until mashed (about 1 minute).
  • Add milk and butter and mix until creamy (about 1 minute).
  • Add rosemary and thyme and mix to combine.
  • Serve and enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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