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Gluten-Free Mashed Potatoes Recipe

Gluten-Free Refrigerated Mashed Potatoes
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Whip up easy GlutenFree Refrigerated Mashed Potatoes with this familyapproved recipe tested in my Texas kitchen My kids love this comforting side Get the recipe

Ingredients

Scale
  • 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 to taste
  • Pepper to taste

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Creamy, dreamy, and best of all, you can make ’em ahead of time! These Gluten-Free Refrigerated Mashed Potatoes are stress-free and taste like you slaved over ’em all day. Perfect for busy weeknights and holiday gatherings.

Find it online: https://familiesrecipes.com/gluten-free-mashed-potatoes/