Easy Gluten-Free Mashed Potatoes

Y’all know how it is. The holidays are comin’, and that means family’s comin’, and that means a whole lotta cookin’. Now, I love a good holiday spread as much as the next Texan, but sometimes I just don’t have the time to be chained to the stove all day. That’s where these Gluten-Free Refrigerated Mashed Potatoes come in. Creamy, dreamy, and best of all, you can make ’em ahead of time! I’ve made this recipe at least a dozen times in my own kitchen, always with rave reviews from my family, especially my kiddos. What you’re gonna get with this recipe is stress-free mashed potatoes that taste like you slaved over ’em all day. Promise.

Why This Recipe Works

Let’s be real, mama’s time is precious. This recipe is a lifesaver for busy weeknights and holiday gatherings because:

• Make-Ahead Magic: You can prep these mashed potatoes up to two days in advance. That means less stress on the big day!
• Gluten-Free Goodness: Perfect for those with dietary restrictions, without sacrificing any of that creamy, comforting flavor.
• Kid-Approved: My kids are notoriously picky, but they gobble these up every time. It’s a win-win!

I’ve tweaked this recipe over the years, and I’m confident that it delivers the perfect balance of flavor and convenience. No more last-minute potato emergencies!

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup unsalted butter, cut into cubes
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Ingredient Notes

Yukon Gold Potatoes: I prefer Yukon Golds for their creamy texture and buttery flavor, but Russets will also work if that’s what you have on hand. Just be sure to not overmix the Russets, or they’ll get gummy.

Heavy Cream vs. Milk: Heavy cream is what gives these mashed potatoes their richness. You can substitute with milk for a lighter version, but the texture won’t be quite as decadent. I would not recommend using skim milk.

Sour Cream & Cream Cheese: These add a tang and extra creaminess that sets these mashed potatoes apart. Don’t skip them!

Step-by-Step Instructions

Step 1: Cook the Potatoes. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork with little resistance.

Step 2: Drain and Dry. Once the potatoes are cooked, drain them well in a colander. Return the potatoes to the pot and place it back on the stovetop over low heat for a minute or two to dry them out slightly. This helps to prevent watery mashed potatoes.

Step 3: Mash the Potatoes. Remove the pot from the heat. Add the cubed butter, heavy cream, sour cream, cream cheese, and garlic powder to the pot with the potatoes. Using a potato masher or an electric mixer, mash the potatoes until smooth and creamy. Be careful not to overmix, especially if using Russet potatoes, as this can make them gummy.

Step 4: Season and Taste. Season the mashed potatoes with salt and pepper to taste. Start with about a teaspoon of salt and half a teaspoon of pepper, and then adjust as needed. Give them a good stir and taste to make sure they’re seasoned just right. This is where you can really make them your own!

Step 5: Refrigerate (if making ahead). If you’re making the mashed potatoes ahead of time, transfer them to an airtight container and let them cool slightly before refrigerating. They can be stored in the refrigerator for up to two days.

Storage & Meal Prep

Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage (up to 2 months), but the texture may change slightly upon thawing.

Reheating: To reheat refrigerated mashed potatoes, you can microwave them in 1-minute intervals, stirring in between, until heated through. For a creamier texture, add a splash of milk or cream while reheating. You can also reheat them in a saucepan over low heat, stirring frequently.

Make-Ahead: As mentioned before, these are perfect for making ahead! Prepare them up to two days in advance and store them in the refrigerator. Reheat as needed.

Substitutions & Variations

Dairy-Free: Substitute the butter with a plant-based butter alternative, the heavy cream with coconut cream or unsweetened almond milk, the sour cream with a dairy-free sour cream alternative, and the cream cheese with a dairy-free cream cheese alternative. I’ve tried this with almond milk, and while the texture isn’t quite as rich, it’s still delicious!

Garlic Lovers: Roast a head of garlic and mash it into the potatoes for an extra garlicky flavor.

Herb Infusion: Add fresh herbs like rosemary, thyme, or chives to the mashed potatoes for a more complex flavor profile.

Loaded Mashed Potatoes: Stir in cooked bacon, shredded cheese, and chopped green onions for a loaded mashed potato experience. My husband absolutely loves this version!

Frequently Asked Questions

Can I make this ahead?

Absolutely! In fact, that’s the whole point! You can prepare these mashed potatoes up to two days in advance. Just store them in an airtight container in the refrigerator.

How do I reheat these mashed potatoes?

The best way to reheat them is in the microwave, in 1-minute intervals, stirring in a splash of milk or cream to keep them creamy. You can also reheat them in a saucepan over low heat, stirring frequently.

Can I freeze these mashed potatoes?

Yes, you can freeze them, but the texture might change a bit upon thawing. Store them in an airtight container or freezer bag for up to 2 months.

What kind of potatoes work best?

I highly recommend Yukon Gold potatoes for their creamy texture and buttery flavor. Russets will also work, but be careful not to overmix them.

Are these mashed potatoes kid-friendly?

Yes! My kids absolutely love them. The creamy texture and mild flavor are a hit with even the pickiest eaters.

Can I add cheese to these mashed potatoes?

Definitely! Stir in shredded cheddar, Parmesan, or your favorite cheese for an extra layer of flavor.

What if my mashed potatoes are too thick?

Add a little more heavy cream or milk, one tablespoon at a time, until you reach your desired consistency.

These gluten-free refrigerated mashed potatoes are more than just a side dish; they’re a hug on a plate. Perfect for busy families, holiday gatherings, or just a comforting weeknight meal. I hope you’ll give this recipe a try and let me know what you think in the comments below! And if you’re looking for more easy and delicious family recipes, be sure to check out FamiliesRecipes.com and sign up for my newsletter. Happy cooking, y’all!

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